Best 9 Vietnamese Chicken Salad Recipes

VIETNAMESE CHICKEN SALAD

Steps:

• 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.
• 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.

VIETNAMESE CHICKEN CABBAGE SALAD

Steps:

• In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!

VIETNAMESE CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

VIETNAMESE CABBAGE AND CHICKEN SALAD

Steps:

• To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
• To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
• Pour the dressing over the salad and toss well to combine.
• Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
• Can also garnish with more peanuts, if desired.

VIETNAMESE CHICKEN & COLESLAW SALAD

Steps:

• First, prepare the chicken poaching liquid.
• In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
• Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
• In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
• Now, make the dressing.
• Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
• Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
• Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
• (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
• Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
• Reduce heat and simmer for a few minutes until chicken is heated through.
• Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
• Add warm chicken to the bowl with coriander and mint leaves, and green onions.
• Pour over 1/3 cup of the dressing and mix well.
• Pour the remaining dressing into the prepared coleslaw and mix well.
• To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

VIETNAMESE CHICKEN SALAD

Steps:

• Make chicken and vegetables for salad:
• Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
• Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
• Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
• Make dressing while chicken cools:
• Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
• Assemble salad:
• Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

CRUNCHY VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
• In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
• In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
• Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
• Sprinkle with the peanuts and shallots. Serve with the lime wedges.
• Enjoy!

VIETNAMESE CHICKEN NOODLE SALAD

Steps:

• Preheat the oven to 350°. Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.
• In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well. In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the sid