Fresh, light, and packed with bold flavor – this is your new go-to salad for summer.
Looking for something satisfying, healthy, and easy to throw together? This Vietnamese-inspired chicken salad has it all. Think juicy shredded chicken, crunchy cabbage and carrots, loads of fresh herbs, and a zesty dressing that brings it all to life. It’s perfect for a light dinner, lunch on a warm day, or even meal prep for the week.
It’s refreshing, energizing, and full of texture – plus, it only takes a few minutes to make.
Dressing:
Salad:
Garnish:
Make the dressing:
In a small bowl, combine sugar, fish sauce, lime juice, vinegar, hot water, chilli, and garlic. Stir until the sugar is dissolved.
Toss the salad:
In a large bowl, mix together the wombok, carrot, red onion, chicken, coriander, and mint. Add the dressing and olive oil. Toss until everything is coated evenly.
Serve:
Top with chopped peanuts, fried shallots, and lime wedges. Enjoy right away or store in the fridge for later.
A delicious vegetarian alternative to this Vietnamese chicken salad is to replace the shredded roast chicken with one of the following options:
Shredded tofu (pressed firm tofu, pan-fried or baked, then shredded or cubed)
Pulled jackfruit (lightly sautéed with garlic, soy sauce, and lime for extra flavor)
Crispy tempeh (thinly sliced and pan-fried until golden)
To replace the fish sauce, you can use soy sauce + lime juice.
Soy sauce + lime juice
2 tbsp soy sauce
Add a bit more lime juice (around 2 tbsp total in the dressing)
→ This gives a salty-tangy flavor combo.
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