Vietnamese Chicken Salad

Vietnamese Chicken Salad

14 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    30 m
Jia T.
Recipe by  Jia T.

“This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  2. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

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Reviews (14)

Rate This Recipe
carnivalorchid
17

carnivalorchid

A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference, good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while, if kept too long, it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way, it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs.

foticek
10

foticek

Very refreshing and delight fot those who love exotic flavors.

Catkin
8

Catkin

I found this recipe first on the UK site. It's a clean and light salad. I did find the fish sauce flavour a little prominent so next time will only add 2 tablespoons. Great though for people looking for a healthy option salad with a difference!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 19.2 g
  • 38%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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