Vietnamese Chicken Salad

Vietnamese Chicken Salad

15
Jia T. 0

"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."

Ingredients

30 m {{adjustedServings}} servings 303 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 19.3g
  • 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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Directions

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  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

15
  1. 18 Ratings

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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 a...

Very refreshing and delight fot those who love exotic flavors.

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 loo...