Authentic Vietnamese Chicken Salad Recipe

by Phoebe Green
Authentic Vietnamese Chicken Salad Recipe

Tonight’s plan was to make a Vietnamese chicken salad recipe I’d been eyeing in my Martha Stewart scrapbook, with a few cleverly thought-out improvements to save time – one being that I bought a rotisserie chicken to use instead of poaching my own.

This Vietnamese chicken salad is very easy-to-make; I love having it when I miss Vietnamese spring rolls.

Here is the full recipe with my modifications and commentary. I just halved everything. You can add more according to how many people will eat.

Authentic Vietnamese Chicken Salad Recipe

Authentic Vietnamese Chicken Salad Recipe

Phoebe GreenPhoebe Green
This Vietnamese chicken salad recipe is perfect to have when you are in live with Vietnamese cuisine. This is packed with fresh veggies that go well with the shredded chicken.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine Vietnamese
Servings 4 people
Calories 772 kcal

Ingredients
 
 

Sauce Ingredients

  • 2 tablespoons peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce low-sodium
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced

Salad Ingredients

  • 30 ounces chicken stock low-sodium
  • 1 ½ pounds chicken breasts skinless
  • 1 pound vermicelli
  • 1 medium cucumber seeded and cut into 3-inch long matchsticks
  • 2 medium carrots peeled and cut into 3-inch long matchsticks
  • 1 medium red pepper seeded and cut into 3-inch long matchsticks
  • ½ small red onion peeled and cut as thinly as possible

Instructions
 

Sauce Instructions

  • Set aside all ingredients in a small bowl until smooth and creamy.

Salad Instructions

  • If using fresh chicken, then bring the stock to a boil in a large saucepan. Add the chicken and simmer for 12 to 15 minutes until the chicken is completely cooked. Remove chicken from pan, and set aside to cool. When cool, shred into bite-sized pieces.
  • If you used stock, cook vermicelli in the same, adding more water if necessary. Otherwise, start from here and cook vermicelli until al dente. Drain. Return pasta to pot and toss with 1 tablespoon of lime juice, 2 tablespoons of rice vinegar, and 1 teaspoon of peanut oil (which I didn’t have because peanut oil doesn’t seem to come in small bottles, and I don’t need a 1/2 gallon of it. I used canola)
  • Add vegetables, chicken, and pasta to assemble the salad into a large bowl. Pour peanut sauce over all and toss to combine.

Nutrition

Calories: 772kcalCarbohydrates: 113gProtein: 48gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 115mgSodium: 997mgPotassium: 1106mgFiber: 4gSugar: 11gVitamin A: 1053IUVitamin C: 45mgCalcium: 55mgIron: 2mg
Have you tried this recipe?Please leave a rating and comment.

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