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Vietnamese Chicken Salad

A crisp, refreshing salad featuring shredded poached chicken tossed with crunchy cabbage, fresh herbs, and a sweet and tangy fish sauce dressing.

35 minEasyServes 4280 cal/serving

VietnameseSaladStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs chicken breast
  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrot, julienned
  • 0.5 cup fresh mint leaves, chopped
  • 0.5 cup fresh cilantro, chopped
  • 4 tbsp fried shallots
  • 1/4 cup lime juice
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 2 cloves garlic, minced
  • 1 Thai chili, minced

Instructions

  1. 1

    Bring a pot of water to a boil, add 1.5 lbs chicken breast, reduce heat to low, cover, and simmer for 12 to 15 minutes until internal temperature reaches 165°F.

  2. 2

    Remove chicken breast from water, cool slightly, and shred into bite-sized pieces.

  3. 3

    Whisk 1/4 cup lime juice, 3 tbsp fish sauce, 2 tbsp sugar, 2 cloves minced garlic, and 1 minced Thai chili together in a bowl until sugar dissolves.

  4. 4

    In a large bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup julienned carrot, 0.5 cup chopped fresh mint leaves, 0.5 cup chopped fresh cilantro, and shredded chicken breast.

  5. 5

    Pour the dressing over the salad, toss well to combine, and top with 4 tbsp fried shallots before serving.

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Questions

What internal temperature should Vietnamese Chicken Salad reach?

For Vietnamese Chicken Salad, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Vietnamese Chicken Salad?

The entry for Vietnamese Chicken Salad calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken thighs instead of chicken breasts in Vietnamese Chicken Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Vietnamese Chicken Salad uses 1.5 lbs chicken breast.

How hot is Vietnamese Chicken Salad?

Yes, it is properly hot. The heat in Vietnamese Chicken Salad comes from 1 Thai chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Vietnamese Chicken Salad contain fish?

Yes: 3 tbsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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