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–+ servings

Vietnamese Chicken Salad

This Vietnamese Chicken Salad is a vibrant and healthy dish, packed with fresh veggies and bold flavors, perfect for a quick meal.
Print Recipe
Prep Time 30 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted chicken Shredded
  • 4 cups Mixed greens
  • 1 cup Carrots Shredded
  • 1 cup Cucumber Sliced thin
  • 1 cup Red bell pepper Diced
  • 0.5 cup Fresh herbs Cilantro and mint
For the Dressing
  • 3 tablespoons Lime juice Freshly squeezed
  • 2 tablespoons Fish sauce
  • 1 tablespoon Honey
  • 2 cloves Garlic Minced
  • 1 teaspoon Chili flakes Optional

Equipment

  • Mixing bowl
  • Whisk
  • Cutting Board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Shred your roasted chicken into bite-sized pieces and set aside in a large mixing bowl.
  2. Chop the Veggies: Wash and dry the mixed greens. Slice the cucumber, shred the carrots, and dice the red bell pepper. Add to the bowl.
  3. Mix in the Herbs: Chop fresh cilantro and mint and toss into the mixing bowl with chicken and vegetables.
  4. Whisk the Dressing: Combine lime juice, fish sauce, honey, minced garlic, and chili flakes in a small bowl. Whisk until smooth.
  5. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to coat.
  6. Serve and Enjoy: Transfer to serving plates and garnish with extra herbs or chili flakes if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 80mgCalcium: 6mgIron: 10mg

Notes

For best results, use moist roasted chicken and fresh herbs. Letting the salad chill for 15 minutes enhances flavor.

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