This Vietnamese Chicken Salad is your bowl of vibrant freshness from crunchy veggies and loads of herbs. In every bite there is a perfect combination of sweet, savory and tangy with the slightest hint of spice, thanks to their beloved Nuoc Cham dressing. And the star here, my friends, is a simple humble toasty generous amount of peanuts and fresh herbs. Never, ever skimp on that… Who doesn’t love a complete meal without even starting the stove? Albeit, there is plenty of chopping, but nothing you can’t handle in anticipation of one great healthy, light and super tasty meal. Yes, salads can definitely be a complete meal, especially when they’re packed with protein! This Vietnamese cold chicken salad is perfect for that. I just chop up some veggies and fresh herbs, toss in some pre-cooked chicken (rotisserie is best here), drizzle it with a tasty dressing and you are ready to heap up a giant mound on your plate.
Vietnamese Chicken Salad
There are many oriental salads out there, but once you make this Vietnamese salad, you will get hooked on to those beautiful sweet and umami flavors in no time. What makes this salad a little unique is an abundance of fresh herbs like mint and cilantro. One very unique thing about Vietnamese cuisine is the use of plenty of fresh herbs, almost like vegetables. You can see this in their Pho and noodle bowls like my Bun Cha. The very subtle flavors of the main dish really get heightened with the freshness of peppery herbs. Using Vietnamese cilantro, which is more fragrant and potent than regular cilantro, is common in very reginal local food. Lots of basil, mint and other green leafy herbs always garnish their delicacies. This chicken salad is no exception. Plus, it has their popular Nuoc Cham dressing. Check out our collection of favorite Salad Recipes!
What is Nuoc Cham?
Nuoc Cham is a real star in Vietnamese cuisine. They serve it with everything and anything. It acts as their dipping sauce, salad dressing, or sauce to drizzle over meat. They love their Nuoc Cham. Everyone has their own recipe or variation, but it’s basically sweet and salty, umami with a touch of spice. Fish sauce is very commonly used in Vietnamese food, and it’s kind of an essential ingredient to create the authentic oriental flavors. This is a fish sauce based lime dressing with hints of chili and sometimes some garlic with a dash of sugar. End result: it gives that perfect umami, sweet and sour taste in every single bite… The essence of most of Vietnamese food.
Ingredients Needed
Chicken – I am using rotisserie chicken, making this dish perfect to use my leftover rotisserie chicken already there in my refrigerator. Any kind of cooked chicken can go in this salad. If you are starting from raw chicken, poach it before adding it to the salad. Sliced it into baton like shredded slices. Veggies – The most common veggies that go in this salad bowl are some kind of Chinese cabbage or Napa cabbage, bell peppers (I used red bell peppers),red onion, cucumber and carrots. Napa cabbage or Chinese cabbage is softer and more delicate than regular cabbage, giving it an ideal texture for this salad. You can use regular cabbage in its absence, just shred it very finely. You can also use red cabbage to add more color. Fresh herbs – Plenty of fresh mint, cilantro and scallions (only the green part). Nuoc Cham dressing – Fish sauce, lime juice, vinegar, white sugar, red chilis and vegetable oil. Flavor enhancers – PLENTY of roasted peanuts and some more red chilis (you can use Thai birds eye chili for heat, or use any mild red chilis like Fresno chilis).
Vietnamese Chicken Salad Recipe
First, I start by adding all the dressing ingredients into a bowl or mason jar. I give it a good whisk or shake to mix everything well. Next, I finely shred the napa cabbage, and slice the red onion and bell peppers into thin batons. I cut the carrots into julienne strips or thin matchsticks. In a big salad bowl, I toss together all the veggies with the shredded chicken. Then, I tear up some mint leaves and chop cilantro, adding them into the mix. When it’s time to serve, I drizzle on the Nuoc Cham dressing and toss the salad well. I let it sit for about 5 minutes to soak in all those flavors. Finally, I top it off with roasted peanuts that I’ve slightly pounded, and maybe a squeeze of fresh lime or a few extra herbs. Ready to dig in!
This is how to poach chicken if you don’t have rotisserie chicken
It’s important to have tender and moist chicken for this salad. If you boil the chicken, sometimes it gets dried out and rubbery. The poaching method works best to get that perfect, moist chicken, even if you are using chicken breast. To poach the chicken breast, I bring water to a boil first. Then, I add the chicken, lower the heat to a simmer, and let it cook for 4-5 minutes. After that, I take the pot off the heat and let the chicken poach with the lid on for about 20 minutes or longer. Once it’s done, I shred the chicken breast and it’s ready to go!
Variations
So there you go, chicken salad that’s not loaded with mayo and cheeses, but has amazingly great flavors and textures. In all this, it magically, effortlessly becomes so, so healthy and light. Try this great oriental salad tonight and see how you get amazed at the fresh flavors. This is something you make a huge batch of and munch it any time through out the day. Let’s see is you can resist it, even at breakfast time… it’s that addictive! Be sure to check our other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you.
Vietnamese Chicken Salad, in our Gypsy Bowl… enjoy!
Try these other great salad recipes!Israeli Couscous SaladSpanish Pipirrana SaladZucchini Carrot SaladMiddle Eastern BalelaThanksgiving Kale SaladRainbow Pasta Salad Leftovers: This salad is a great meal prep option, as it will last great for 4-5 days in an airtight container in your refrigerator. If you are saving it for meal prep, do not add the dressing. Drizzle it fresh every time you want to eat this salad. Nouc cham can be saved in an air tight mason jar for a week in your refrigerator.
