Vietnamese Chicken Salad

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IngredientsSalad Viet Chicken Marinating

Marinate Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper

Dressing Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup lime juice
  • 1 tablespoon grated lime zest
  • 2 to 3 tablespoons rice wine vinegar
  • ½ teaspoon chili powder
  • 2 tablespoon sugar
  • 1 teaspoon each salt and black pepper

Salad IngredientsSalad Dressing Viet chicken

  • 1 lb. boneless, skinless chicken breasts
  • 5 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 large bunch cilantro, chopped
  • 1 cup crushed peanuts


Slice chicken breasts into thin strips; set aside.

Marinate Directions

  1. In a bowl, combine the 3 tablespoons olive oil, 2 tablespoons lime juice, cilantro, salt and pepper.
  2. Add chicken strips to bowl and marinate for 10 to 30 minutes.
  3. Heat skillet and sauté chicken until fully cooked; set aside.

Dressing DirectionsSalad Vietnamese Chicken

  1. In a small bowl, whisk together the ½ cup olive oil, ¼ cup lime juice, lime zest, rice wine vinegar, chili powder, sugar, 1 teaspoon salt, and 1 teaspoon black pepper.

Salad Directions

  1. In a large bowl, toss cooled sautéed chicken with shredded cabbage, carrots, cilantro, and peanuts.
  2. Drizzle olive oil and lime juice mixture over the salad.  Mix well and serve.
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