Best Vietnamese Crunchy Chicken Salad Recipes

VIETNAMESE CRUNCHY CHICKEN SALAD

Vietnamese Crunchy Chicken Salad image

When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
DRESSING:
1/2 cup olive oil
1/4 cup lime juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon grated lime zest
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
SALAD :
5 cups thinly sliced cabbage (about 1 pound)
1 cup minced fresh cilantro
1 cup julienned carrots
1 cup salted peanuts, coarsely chopped

Steps:

In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.

CRUNCHY VIETNAMESE CHICKEN SALAD

Crunchy Vietnamese Chicken Salad image

A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!

Provided by LifeIsGood

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons sugar
2 tablespoons asian fish sauce
1 teaspoon asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chili, minced (with or without seeds, your choice on heat level)
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
kosher salt, to taste
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from about 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
Sprinkle with the peanuts and shallots. Serve with the lime wedges.
Enjoy!

CRUNCHY VIETNAMESE CHICKEN SALAD

CRUNCHY VIETNAMESE CHICKEN SALAD image

Categories Salad Chicken Side

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tbsp sugar
2 tbsp plus 1 tsp fish sauce
1 1/2 tbsp lime juice
1 1/2 tbsp white vinegar
1 tbsp water
1 serrano chile, minced
1 garlic clove, minced
2 large shallots, thinly sliced
4 c finely shredded green cabbage
2 carrots, shredded
1/2 small red onion, sliced
1/4 c cilantro
1/4 c chopped mint
3 c shredded chicken
2 tbsp olive oil
3 tbsp roasted peanuts, chopped

Steps:

In small bowl, combine sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until sugar dissolved. Let stand for 5 minutes. In small saucepan, heat vegetable oil until shimmering; add shallots and cook over high heat, stirring until golden. In large bowl, toss cabbage, carrots, red onion, cilantro, mint, and shredded chicken Add olive oil and dressing and toss. Sprinkle with peanuts and shallots and serve.