A Refreshing and Flavor-Packed Asian Salad That’s Light Yet Satisfying
Bright, Crunchy, and Totally Addictive—Make This Vietnamese Chicken Salad Today!
Looking for a light and healthy recipe that doesn’t sacrifice flavor? This Crunchy Vietnamese Chicken Salad with Nuoc Cham Dressing is the answer! Bursting with fresh herbs, tender shredded chicken, crisp vegetables, and a bold tangy dressing, this salad is perfect for lunch, dinner, or meal prep. It’s easy to make, nutritious, and guaranteed to become a new favorite.
Introduction
Vietnamese cuisine is known for its balance—of sweet and salty, spicy and sour, soft and crunchy. This Crunchy Vietnamese Chicken Salad captures all those notes in one bowl. It’s light yet satisfying, clean but deeply flavorful, and the kind of meal you can enjoy year-round.
At the heart of this dish is Nuoc Cham, a classic Vietnamese dressing made with fish sauce, lime juice, sugar, garlic, and chili. It’s the secret to transforming a simple combination of shredded chicken and fresh veggies into a vibrant, irresistible salad that wakes up your palate.
Whether you’re looking for a dish to serve at a dinner party or just want something quick and refreshing for lunch, this salad delivers big flavor with minimal fuss.
Tools Needed, Servings, and Cooking Time
Tools You’ll Need:
- Medium pot
- Sharp knife or mandoline slicer
- Cutting board
- Large mixing bowl
- Small bowl for dressing
- Tongs or salad servers
Serves: 2–3 people (as a main course)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 cup shredded cabbage (green or napa)
- ½ cup julienned carrots
- ½ cup sliced cucumber (optional)
- ¼ cup thinly sliced radishes (optional)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ¼ cup Thai basil, chopped (optional)
- ¼ cup crushed peanuts or cashews (for garnish)
- ¼ cup fried shallots (optional, for garnish)
For the Nuoc Cham Dressing:
- 3 tablespoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small fresh chili, finely chopped (optional)
- 2 tablespoons water
Step-by-Step Instructions
1. Cook the Chicken
Begin by bringing a medium pot of water to a boil. Add a pinch of salt to season the water. Carefully place the chicken breasts into the boiling water and poach for 15–20 minutes until fully cooked through. The internal temperature should reach 165°F for safety.
Once the chicken is cooked, remove it from the water and allow it to cool slightly. Use two forks to shred the meat into thin, bite-sized strips. Set the shredded chicken aside while you prepare the rest of the ingredients.
2. Prepare the Vegetables
While the chicken cools, get your vegetables and herbs ready:
- Shred the cabbage finely with a knife or a mandoline slicer.
- Julienne the carrots into thin matchstick-like strips.
- If using cucumber and radishes, slice them thinly into rounds or half-moons.
- Roughly chop the fresh cilantro, mint, and Thai basil.
These ingredients are what give the salad its signature crunch and freshness.
3. Make the Nuoc Cham Dressing
In a small bowl, combine the fish sauce, lime juice, and sugar. Stir well to dissolve the sugar. Add the minced garlic and finely chopped chili (if using), then add the water to dilute the intensity slightly.
Taste the dressing and adjust if needed—add more lime juice for sourness, sugar for sweetness, or chili for heat. The goal is a balanced sauce that hits sweet, salty, and tangy notes all at once.
4. Assemble the Salad
In a large salad or mixing bowl, add the shredded chicken, cabbage, carrots, cucumber, radishes, and chopped herbs.
Pour the Nuoc Cham dressing evenly over the top and toss gently with tongs to combine everything. Make sure all the components are lightly coated with the dressing, but not soaking.
5. Garnish and Serve
To finish, sprinkle the salad with crushed peanuts or cashews for a bit of crunch and nuttiness. Fried shallots add extra texture and a savory kick if you have them on hand. You can also add a few more fresh herb leaves for a beautiful, fragrant presentation.
Serve immediately while the vegetables are crisp and the chicken is still tender.
Tips for Recipe Success
- Poaching Tips: Don’t overcook the chicken. Poach gently—once it turns opaque and shreds easily, it’s done. Overcooked chicken becomes tough and dry.
- Fresh Herbs Are Key: Use fresh mint, cilantro, and Thai basil for authentic flavor. If Thai basil isn’t available, use regular basil or skip it.
- Customize the Veggies: This salad is flexible. Add bean sprouts, bell peppers, or even green mango for an extra layer of flavor and crunch.
- Adjust the Dressing: Everyone’s taste is different. Don’t hesitate to tweak the Nuoc Cham to your liking. Just be sure to dissolve the sugar fully for best results.
- Toss Right Before Serving: The salad stays crunchiest if you toss the ingredients with the dressing just before serving.
Serving and Storage Tips
Serving Suggestions:
- Enjoy this salad chilled or at room temperature.
- Serve as a light main dish or as a starter before a Vietnamese-inspired meal.
- It pairs well with jasmine rice, vermicelli noodles, or fresh spring rolls on the side.
Storage Tips:
- Undressed Salad: If you’re prepping in advance, store the chicken and vegetables separately from the dressing. Combine just before serving.
- Leftovers: Once dressed, the salad is best eaten within a few hours. However, it can be stored in an airtight container in the refrigerator for up to 1 day. The vegetables may soften slightly but will still taste great.
- Nuoc Cham: The dressing keeps well in the fridge for up to 1 week. Store in a sealed jar and shake before using again.
Frequently Asked Questions
1. Can I make this salad vegetarian or vegan?
Yes, absolutely. Swap the chicken with tofu or tempeh for a protein-packed plant-based option. For the dressing, replace the fish sauce with a vegan alternative made from soy sauce, seaweed, or coconut aminos.
2. Is Nuoc Cham very spicy?
It depends on how much chili you add. The base Nuoc Cham isn’t spicy unless you include chopped chili. You can adjust the heat to your liking or omit the chili altogether for a milder version.
3. Can I use rotisserie chicken instead of poaching?
Definitely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred it and use it in place of the poached chicken. Make sure it’s plain or lightly seasoned to not overpower the Nuoc Cham dressing.
4. What other toppings can I add?
Try crispy rice noodles, sesame seeds, avocado slices, or a soft-boiled egg for variety. These extras can take your salad to the next level with added texture and richness.
5. Is this salad good for meal prep?
Yes—with a few tweaks. Prep all the vegetables and herbs ahead of time, cook and shred the chicken, and keep the dressing separate. Combine just before eating to maintain that signature crunch.
Conclusion
Crunchy Vietnamese Chicken Salad with Nuoc Cham Dressing is everything a great salad should be—bright, bold, fresh, and satisfying. It’s packed with lean protein, vibrant vegetables, and the addictive zing of a well-balanced dressing. Every bite brings a mix of textures and flavors, from cool and crunchy to sweet, salty, and tangy.
This recipe is perfect when you want something healthy but exciting, fast but flavorful. It’s versatile enough for busy weeknights, meal prep lunches, or a standout dish at your next gathering. Plus, it’s easily customized based on what you have in your fridge.
So gather your ingredients, chop those herbs, and get ready to toss together a salad that’s as delightful to make as it is to eat. You’re going to love every crunchy, herbaceous, flavor-packed bite.
Now it’s your turn—grab your bowl and start mixing up this refreshing Vietnamese classic today!
