Vietnamese Crunchy Chicken Salad
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldnt 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 whos tasted it loves it. Erin Schillo, Northfield, Ohio
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldnt 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 whos tasted it loves it. Erin Schillo, Northfield, Ohio
- 1/2 teaspoon salt
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1/4 teaspoon cayenne pepper
- dressing:
- 1 tablespoon grated lime zest
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons grated lime zest
- 1 pound boneless skinless chicken breasts cut into thin strips
- salad :
- 5 cups thinly sliced cabbage (about 1 pound)
- 1 cup minced fresh cilantro
- 1 cup julienned carrots
- 1 cup salted peanuts coarsely chopped
- Carbohydrate 86.7074055348899 g
- Cholesterol 65.77089365 mg
- Fat 38.4593767974072 g
- Fiber 5.18183610692351 g
- Protein 40.87151822421 g
- Saturated Fat 5.51969054152518 g
- Serving Size 1 1 servings. (290g)
- Sodium 1829.30934860083 mg
- Sugar 81.5255694279663 g
- Trans Fat 2.01621852122441 g
- Calories 826 calories
Step-by-step
- In a large bowl, mix the first seven 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 of 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.
A Taste of Vietnam in My Kitchen
As a busy working mom, finding quick and delicious meals is always a priority. I don't have a lot of time to spend slaving away in the kitchen, but I still crave flavorful and exciting dinners that my family will enjoy. This Vietnamese Crunchy Chicken Salad recipe has become a real lifesaver – and a family favorite! I discovered it years ago, when we lived near a fantastic Vietnamese restaurant that served a similar dish. I ate it almost every week, and eventually, I decided to try and recreate the magic at home. I love to cook but sometimes I need to make sure it's not gonna be too complicated. And believe me, this recipe is anything but complicated!
The first time I made this salad, my kids were amazed. They're usually picky eaters, but the vibrant colors, the satisfying crunch, and the irresistible combination of sweet, savory, and spicy flavors completely won them over. My husband loves this salad, too. It's not only incredibly delicious, but also incredibly easy to make. The simple steps mean that even on my busiest weeknights, I can whip up this fantastic dish in under 30 minutes. It's perfect for a quick weeknight dinner, a casual lunch, or even a light and refreshing summer meal. I often make a big batch on the weekend and have leftovers for lunch throughout the week – it's even better the next day!
What makes this salad so special? It's the perfect balance of textures and tastes. The tender chicken contrasts beautifully with the crisp cabbage and crunchy peanuts. The sweet and tangy dressing brings all the flavors together perfectly. It’s a burst of freshness in every bite. And the best part? You can easily adjust the spice level to your liking. If you prefer a milder dish, simply reduce the amount of red pepper flakes. If you're a spice fiend like me, go ahead and add a little extra! I've even been known to add a dash of sriracha for an extra kick.
This recipe is not only delicious and easy, it's also incredibly versatile. You can easily adapt it to suit your preferences. For instance, I sometimes add shredded chicken instead of strips. Feel free to experiment with other vegetables as well! Some bell peppers, shredded lettuce, or even some chopped mango would add amazing flavors and textures to the mix. It's really just a starting point – feel free to make it your own!
Beyond the salad: I often serve this crunchy chicken salad with some simple sides. Sometimes we'll have a side of steamed rice to soak up the delicious dressing. Other times, we'll opt for some simple steamed vegetables or even some crispy egg rolls. It's always such a satisfying and flavor-packed meal. I hope that it becomes a favorite in your home, too!
Tips and Tricks:
- Prep ahead: You can chop all the vegetables and prepare the chicken ahead of time to save time during weeknights.
- Adjust the spice: Don't hesitate to adjust the amount of red pepper flakes or cayenne pepper to your preferred level of spice.
- Add some protein: If you are looking for a more substantial meal, you could add cooked shrimp, tofu, or even some grilled steak to the salad.
- Make it a meal prep staple: This salad keeps well in the refrigerator for up to 3 days, making it a great option for meal prepping.
- Get creative with the toppings: Add your favorite nuts or seeds for extra crunch, or experiment with different types of herbs for a twist on the flavor profile.
This Vietnamese Crunchy Chicken Salad is more than just a recipe; it's a taste of a cherished memory, transformed into a quick, easy, and absolutely delicious meal that my family adores. Give it a try; I bet you’ll love it as much as we do.
