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Vietnamese Chicken Salad will rock your world with flavor! It’s loaded with fresh herbs and vegetables!


Total time

90 minutes




  • chicken
  • 2 teaspoons grated ginger
  • 3 cloves garlic (minced)
  • 2 teaspoons fresh lime juice
  • 2 tablespoons canola oil
  • 1 tablespoon fish sauce
  • ½ teaspoon Chili garlic sauce
  • 2 boneless skinless chicken breast halves
  • canola oil or cooking spray
  • dressing
  • ⅓ cup water
  • 3 tablespoons fish sauce
  • 1 tablespoon canola oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 2 serrano peppers
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic (minced)
  • 2 teaspoons grated ginger
  • 3 cups shredded green cabbage
  • ½ cup shredded carrots
  • ½ medium English cucumber ( halved, seeded and thinly sliced)
  • 4 scallions, ( white and light green part only, thinly sliced diagonally)
  • ¼ cup mint leaves ( torn )
  • ¼ cup cilantro leaves ( torn )
  • dry roasted peanuts


  2. Combine ginger, garlic, lime juice, oil, fish sauce and chili garlic sauce in a small bowl.
  3. Pound chicken breasts slightly so they are an even thickness. Place in a zipper top bag, add marinade and marinate in the refrigerator for 1 hour.
  4. Preheat a grill pan to medium-high. Add oil or cooking spray, remove chicken from marinade, place chicken on grill pan and cook 5 minutes per side or until cooked through to 165 degrees. Cool, then thinly slice or shred.
  6. Combine dressing ingredients in a mini food processor or blender. Process until smooth.
  8. Combine chicken, cabbage, carrots, cucumber, scallion, mint leaves, cilantro leaves in a bowl. Toss with dressing. Place in bowls or on a plate, top with dry roasted peanuts and serve immediately.

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