Author: Simple Foodie

Vietnamese Chicken Salad

Vietnamese Chicken Salad

Prep Time:
Cooking Time:
Servings: 4

Change to:
Vietnamese Chicken Salad Recipe. A hearty summer salad that incorporates the classic Asian components of flavor- hot, sweet, and sour. This makes for a great dish for those warm summer days when eating outside is a must.


ginger 1/4 cup peeled and chopped
chicken breast - boneless & skinless - frozen 4
water 4 cups
cucumber 1 peeled, seeded, and sliced into thin strips
bean sprouts 1/3 lb
green onion 5 ends removed sliced in half lengthwise
mint (fresh) 1/2 leaves picked
cilantro 1/2 leaves picked
sesame seed 1 Tbsp toasted - optional
peanuts - dry-roasted unsalted 1/2 cup salted & chopped - optional
fish sauce 1/3 cup
red wine vinegar 2 Tbsps
lime juice 2 Tbsps
brown sugar 2 Tbsps
cornstarch 1/2 tsp
red chili pepper 1/2 seeded and diced
garlic clove 1 crushed


  1. In a stockpot combine the chopped ginger, chicken breast, and enough water to cover. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid for 1 hour.
  2. In a saucepan combine the fish sauce, red wine vinegar, lime juice, and brown sugar. Stir well and bring to a boil. Lower to a simmer.
  3. Combine the corn starch with a tablespoon of water and mix well to form a paste.
  4. Stir into the dressing.
  5. Remove from the heat and add the diced red chile and crushed garlic.
  6. Allow the dressing to completely cool.
  7. In a salad bowl add the cucumber, bean sprouts, green onion, mint, and cilantro.
  8. Shred the chicken over the salad. Drizzle the salad dressing over and top sesame seeds and peanuts.