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Vietnamese Crunchy Chicken Salad

 Vietnamese Crunchy Chicken Salad
When I lived in Cleveland I dined at a really good Vietnamese restaurant. There was a dish that 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 tasted it loves it. —Erin Schillo, Sagamore Hills, Ohio
4 ServingsPrep: 30 min. + marinating Cook: 10 min.


  • 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
  • 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

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Vietnamese Crunchy Chicken Salad (continued)


  • 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, add half of the chicken
  • mixture; stir-fry 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.