Main
Recipes
Course
Lunches
Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp fresh lime juice
2 tbsp finely chopped garlic
1 tbsp finely chopped peeled ginger
1 tsp finely chopped fresh red chiles ( preferably thai or cayenne) , or to taste
1 whole chicken (about 3 1/2 lb)
1 (2-lb) green cabbage
1/2 lb carrots
1 tbsp sugar
1/3 cup asian fish sauce
1/4 cup packed light brown sugar
1 tbsp finely chopped fresh red chiles ( preferably thai or cayenne)
2 tsp finely chopped peeled ginger
1 garlic clove, finely chopped
5 tbsp fresh lime juice
2/3 cup coarsely chopped salted roasted peanuts
1/2 cup packed torn basil leaves
1/2 cup packed torn mint leaves
lime wedges; thinly sliced fresh red chiles (optional)

Directions:

Make chicken and vegetables for salad: Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
Assemble salad: Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.
Cooks' note: Chicken can be marinated up to 1 hour. Chicken and vegetables can be cooked 1 day ahead. Chill separately (covered once cool). Dressing can be made 1 day ahead and chilled in an airtight container.
Per serving: 211 calories, 15 g fat (2 g saturated), 0 mg cholesterol, 523 mg sodium, 18 g carbohydrates, 4 g fiber, 5 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	576.09 Kcal (2412 kJ)
Calories from fat	325.56 Kcal
		% Daily Value*
Total Fat	36.17g	56%
Cholesterol	183.75mg	61%
Sodium	1179.91mg	49%
Potassium	723.02mg	15%
Total Carbs	20.46g	7%
Sugars	12.73g	51%
Dietary Fiber	3.89g	16%
Protein	41.39g	83%
Vitamin C	33.7mg	56%
Vitamin A	0.3mg	10%
Iron	2.7mg	15%
Calcium	79.4mg	8%

Amount Per 100 g
Calories	170.86 Kcal (715 kJ)
Calories from fat	96.55 Kcal
		% Daily Value*
Total Fat	10.73g	56%
Cholesterol	54.5mg	61%
Sodium	349.93mg	49%
Potassium	214.43mg	15%
Total Carbs	6.07g	7%
Sugars	3.78g	51%
Dietary Fiber	1.16g	16%
Protein	12.27g	83%
Vitamin C	10mg	56%
Vitamin A	0.1mg	10%
Iron	0.8mg	15%
Calcium	23.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vietnamese Chicken Salad

Fresh lime juice, Chopped garlic and 15 more..
Apple Coleslaw

Shredded cabbage, Shredded carrot and 8 more..
Kfc Coleslaw Copycat Coleslaw

Cabbage, finely chopped, Carrot, shredded, Sugar, Salt and 6 more..
Copycat Kfc Cole Slaw

Cabbage, shredded, Carrot, shredded fine, Sugar, Salt and 7 more..
Celery Seed Coleslaw

Cabbage , coarsley chopped, Shredded carrot, Sugar and 3 more..
Best Coleslaw

Shredded cabbage, Carrot, peeled and shredded, Sugar, Salt and 4 more..
Mom's Slaw

Heads of cabbage, shredded (medium size), Carrot, shredded and 4 more..
Like Kfc's Kentucky Coleslaw

Cabbage, sliced thinly, Shredded carrot, Sugar, Pepper and 7 more..
K.f.c Salad

Cabbage, grated, Carrot, grated, Sugar, Salt, Pepper and 5 more..
Kfc Cole Slaw Top Secret

Chopped cabbage (about 1 head ) and 9 more..
Best Barbecue Coleslaw

Shredded cabbage, Carrot, shredded, Sugar, Salt, Pepper and 5 more..
Hot Bacon - Cabbage Slaw

Bacon, diced, Head cabbage, shredded, Carrots, shredded and 6 more..