This Vietnamese-inspired chicken salad is a vibrant and refreshing dish that perfectly balances savory, sweet, and tangy flavors. It’s an ideal choice for a light yet satisfying meal, offering a delightful departure from traditional salads. The combination of tender shredded chicken, slurpable rice noodles, crisp vegetables, and aromatic herbs creates a truly captivating culinary experience. Perfect for a quick weeknight dinner or a healthy lunch, this chicken salad recipe brings the exotic tastes of Southeast Asia right to your kitchen. Its adaptability and ease of preparation make it a go-to option for home cooks seeking something both delicious and wholesome.
Vietnamese Chicken Salad: Crispy, Fresh & Delicious
Ingredients
Method
- DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
- CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
- NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
- VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
- ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.
Notes
– Adjust the chili level by adding more or fewer serrano peppers.
– If you don’t have a food processor, finely mince the garlic, peppers, and chop the carrots by hand. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For extra flavor, marinate the shredded chicken in a little extra dressing for at least 15 minutes.
- Adjust the chili level by adding more or fewer serrano peppers.
- If you don’t have a food processor, finely mince the garlic, peppers, and chop the carrots by hand.
Enjoy this flavorful and healthy Vietnamese chicken salad. It’s a versatile dish that’s sure to become a favorite!
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