Vietnamese Crunchy Chicken Salad Recipe

4.5 2 2
Vietnamese Crunchy Chicken Salad Recipe
Vietnamese Crunchy Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Vietnamese Crunchy Chicken Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't 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 who's tasted it loves it. —Erin Schillo, Northfield, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 10 min.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon grated lime peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • SALAD :
  • 5 cups thinly sliced cabbage (about 1 pound)
  • 1 cup minced fresh cilantro
  • 1 cup julienned carrots
  • 1 cup salted peanuts, coarsely chopped

Directions

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. Yield: 4 servings.
Originally published as Vietnamese Crunchy Chicken Salad in Taste of Home Recipes Across America 2013, p408

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon grated lime peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • SALAD :
  • 5 cups thinly sliced cabbage (about 1 pound)
  • 1 cup minced fresh cilantro
  • 1 cup julienned carrots
  • 1 cup salted peanuts, coarsely chopped
  1. 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.
  2. 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.
  3. In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Vietnamese Crunchy Chicken Salad in Taste of Home Recipes Across America 2013, p408

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forVietnamese Crunchy Chicken Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jellybug User ID: 53068 252897
Reviewed Aug. 19, 2016

"The salad was refreshing and delicious. I think too many ingredients, but other than that all I have to say is, This Salads ROCKS!!"

MY REVIEW
toolbarsco User ID: 6725667 116240
Reviewed Mar. 21, 2014

"This is a great salad--I actually served it as a main course for dinner. The lime juice makes it refreshing and there is just the right amount of heat from the cayenne and red pepper flakes. I threw in some sliced green onions. Next time I will use 1 & 1/2 pounds of chicken--my carnivore husband felt 1 lb was not enough. I also used bagged cole slaw cabbage mix (which has the julienned carrots in it already) to save time."

Loading Image