Iron Chef Shellie
 

Vietnamese Chicken Salad

With Summer on its way, hotter days; nobody want's to spend anytime near the stove. This chicken salad will soon be in your rotation come Summer no doubt. If you feel super lazy, just make it with a BBQ chicken you pick up on the way home.

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Vietnamese Chicken Salad
November 27, 2013
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Vietnamese Chicken Salad

With Summer on its way, hotter days; nobody want’s to spend anytime near the stove. This chicken salad will soon be in your rotation come Summer no doubt. If you feel super lazy, just make it with a BBQ chicken you pick up on the way home.

I first had this dish a few years ago at Alana’s favourite Vietnamese place. One bite and I was hooked. Cold, fresh, zingy, a little sweet.. everything you could want. I would’ve seriously eaten the whole plate if I could’ve. This recipe by Bill Granger comes pretty close to the dish at the restaurant. You can increase or decrease the amount of things depending on your taste buds, but give it a whirl soon, and thank me later 😉

Vietnamese Chicken Salad
Bill Granger

Vietnamese dressing
3 red Asian shallots or 1/2 red onion, thinly sliced
2 cloves garlic, minced, optional
2 small red chilies, finely chopped
Juice of 2 limes (about 1/4 cup)
1/4 cup fish sauce
2 tablespoons rice wine vinegar
1 tablespoon caster sugar (superfine)
 
Chicken Salad
3 (7-ounce) boneless chicken breasts
2 tablespoons vegetable or olive oil
Sea salt and ground white pepper
4 cups finely shredded Chinese cabbage
1 cup Asian basil leaves or basil leaves
1 cup bean sprouts
1 cup finely julienned carrot
1 cup Vietnamese mint leaves

1. To make the Vietnamese dressing: In a small bowl, combine the sliced shallots, garlic, chilies, fresh lime juice, fish sauce, rice vinegar and sugar, and stir until the sugar is completely dissolved, about 30 seconds.

2. To make the chicken salad: Preheat an oven to 220°C.  Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute. Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.

3. Shred the chicken into thin strips with your hands and place in a large bowl. 

4. In a large bowl, add the shredded chicken, cabbage, basil, bean sprouts, carrots, and mint. Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among 4 serving plates or bowls and serve.

Comments

10 comments on “Vietnamese Chicken Salad
  1. Helen (Grab Your Fork)

    Love Vietnamese chicken salad! I love the way my mum’s friend makes it with a whole heap of Vietnamese herbs. Is there a reason you have the temps in F? I had to google to convert them to Celsius. lol.

    Reply
    November 27, 2013 at 9:59 pm
    • Iron Chef Shellie

      Because I was super lazy and copied and pasted a version online without even reading it 😛
      Fixed now!! thanks

      I searched high and low for Viet mint. One Asian grocer told me they don’t stock it because it has such a strong taste! what the!

      Reply
      November 27, 2013 at 10:04 pm
  2. milkteaxx

    this is the perfect summer salad!

    Reply
    November 27, 2013 at 10:58 pm
  3. Tina @ bitemeshowme

    Best salads ever. Thank god my parents make their own version. Sometimes they omit the chicken and use boiled chicken feet and pigs ears instead. I know sounds odd but it’s the best. More added texture!

    Reply
    November 28, 2013 at 8:18 am
  4. Joanne T Ferguson

    G’day Love the freshness of ingredients in Vietnamese Chicken Salad, true!
    Based on your photo and recipe, it has now gotten up higher on my list to do! Thank you!
    Cheers! Joanne

    Reply
    November 28, 2013 at 3:19 pm
  5. Kristy @ Southern In-Law

    Yum!! This looks amazing!

    Reply
    November 28, 2013 at 4:20 pm
  6. Maureen | Orgasmic Chef

    This is my kind of salad! I love everything about it.

    Reply
    November 28, 2013 at 10:28 pm
  7. Melissa

    Oh my! Looks amazing, and not too difficult. Will definitely be trying this one!

    Reply
    November 29, 2013 at 8:29 pm
  8. Daisy@Nevertoosweet

    YAY you blogged 🙂 RIcky and I have mad a similar recipe before and it’s one of my favourite things to eat on a really hot summer night! so refreshing!

    Reply
    December 1, 2013 at 7:35 pm
  9. Sara

    Perfect summer dinner dish!

    Reply
    December 29, 2013 at 11:11 pm

Leave a Reply

Your email address will not be published. Required fields are marked *

Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.