Vietnamese Chicken Salad

Alright, alright, I know.  Another Vietnamese recipe.  I can’t help it.  The ingredients in these recipes create some wonderful flavors.  This salad is light and crispy and makes for a great summer treat.  You’ll notice that my “test run” for this new recipe is lacking a little color, but it’s certainly not lacking in flavor.  When I make this again, I will julienne slice some red peppers and add them if not for the flavor, but for the color.  It’s simply more fun to eat colorful food.

Vietnamese Chicken Salad

Difficulty: Easy

Servings: 3-4

Ideal Protein: Phases 1, 2, 3, and 4


  • 1 tablespoon Stevia
  • 2 tablespoons Red Boat 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 chile (with seeds for more heat if desired), minced
  • 1 small garlic clove, minced
  • Sea salt
  • 4 cups finely shredded green cabbage
  • 1/2 small red onion, thinly sliced (optional)
  • 1 cup julienne cut red pepper
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped mint
  •  1 1/2 pounds (3 8-oz servings) of shredded grilled chicken breast or 3 cups of shredded rotisserie chicken (fat and skin removed.)**
  • 2 tablespoons extra-virgin olive oil

*Be careful with fish sauce because some brands have added sugar.  If you are going to use fish sauce in Phases 1-3 only use Red Boat Fish Sauce.  If you can’t find it at your store, substitute 4 teaspoons of soy sauce and 2 teaspoons of lime juice for the 2 tablespoons of fish sauce.  Any fish sauce is okay in Phase 4.

**when buying a rotisserie chicken, check the labels and avoid added sugars, oils, etc.

Phase 4 optional modifications:

  • 2 tablespoons grapeseed oil, for frying
  • 2 large shallots, thinly sliced (I highly recommend this… yummy!)
  • 2 carrots, finely shredded
  • 3 tablespoons coarsely chopped unsalted roasted peanuts
  1. In a small bowl, combine the Stevia, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the Stevia is dissolved. Let the dressing stand for 5 minutes.
  2. Phase 4 only: Meanwhile, in a small saucepan, heat the grapeseed oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels. Sprinkle the shallots with salt and let cool.
  3. In a large bowl, toss the cabbage, red onion, red peppers, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss.  Serve the chicken salad with lime wedges.
  4. Phase 4 only: Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Adapted from this recipe.


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2 comments on “Vietnamese Chicken Salad

  1. I love that the bulk of this salad is the cabbage. What a great idea to shred it and mix it with shredded chicken. I have a head of cabbage in the fridge that I haven’t figured out what to do with. Now I know!! 🙂

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