Quick N Easy Vietnamese Chicken Salad Recipes

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VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Provided by Jia T.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
⅓ onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Steps:

  • Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  • Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Provided by Nagi

Categories     Salad meal

Number Of Ingredients 17

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
1/2 red onion (, very finely sliced (so it's floppy))
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
1 large carrot (, peeled then julienned (I use a shredder))
1 large chilli (, deseeded then julienned, optional (Note 3))
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce ((sub light or all purpose soy sauce))
1/4 cup canola oil ((or vegetable, grapeseed, peanut))
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Steps:

  • Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
  • Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
  • Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
  • Serve sprinkled with lots of peanuts! (Note 6)

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

VIETNAMESE CRUNCHY CHICKEN SALAD



Vietnamese Crunchy Chicken Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 22

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
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 zest
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

Steps:

  • In a large bowl, mix the first 7 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 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.

Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.

QUICK 'N EASY VIETNAMESE CHICKEN SALAD



Quick 'n Easy Vietnamese Chicken Salad image

This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.

Provided by bluemoon downunder

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts or 2 chicken thighs, cooked, boned, skinned, roughly shredded
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon ginger
2 chilies, finely chopped
3 garlic cloves, finely chopped
2 shallots or 1/2 red onion, finely sliced
2 cups bean sprouts
2 cups Chinese cabbage or 2 cups savoy cabbage, shredded
4 tablespoons vietnamese mint or 4 tablespoons mint, finely chopped

Steps:

  • Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
  • Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
  • Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
  • Pour the dressing over the salad and toss all the ingredients together until they are well combined.
  • Serve as a light meal, or as a main dish over steamed rice.

Nutrition Facts : Calories 179.1, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 752.2, Carbohydrate 11.7, Fiber 2.2, Sugar 5.4, Protein 18.7

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This salad is a favorite with my entire family. It may seem prep-heavy, but you do a majority of the slicing and dicing while your chicken cooks, so there's never any wasted time. And the recipe comes with a bonus: My mother uses the flavorful poaching liquid to make congee (a savory rice soup), which she serves alongside the salad, but you can use it in any dish that needs chicken stock. Any good Vietnamese recipe is only as good as the nuoc cham (dipping sauce) you use, and there's a secret to my mother's: She makes a thick simple syrup first with sugar and water, then adds aromatics and fish sauce to the mix. This creates a sauce that is both rich and delicious. As my mother says, "No one likes a bland nuoc cham!" - Susan Vu, Food Stylist

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

One 5-pound whole chicken
One 2-inch piece fresh ginger
2 medium red onions
Kosher salt and freshly ground black pepper
1/2 large head of white cabbage (from about a 3-pound head)
1/2 small head purple cabbage (from about a 2-pound head)
3 tablespoons distilled white vinegar
2 tablespoons extra-virgin olive oil
1/3 cup sugar
6 cloves garlic
6 limes
2 red Thai bird chiles
1/3 cup Asian fish sauce
1 cup fresh mint leaves
1 cup fresh Thai basil leaves
1/2 cup roasted salted peanuts
1/2 cup store-bought fried shallots or onions
Fried shrimp chips, for serving

Steps:

  • Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
  • While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
  • Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
  • While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
  • Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
  • Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
  • Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
  • Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
  • While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
  • While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
  • To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.

VIETNAMESE WARM CHICKEN SALAD



Vietnamese Warm Chicken Salad image

The original version came from my 'Essential Asian cookbook', It is full of flavour with a refreshing crunch with every bite.

Provided by Gidget

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 18

600 g chicken thighs or 600 g chicken breast fillets
4 tablespoons hoisin sauce
1 cup of thinly sliced celery
2 medium carrots, grated
1 cup cabbage, finely shredded
1 small onion, sliced finely
3 tablespoons fresh coriander leaves
3 tablespoons of fresh mint, finely shredded
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon of crushed garlic
2 tablespoons white vinegar
1 red chili pepper, seeded and finely chopped
2 tablespoons peanut oil
1 1/2 teaspoons of chopped garlic
1/3 cup unsalted peanuts, finely chopped
1 tablespoon soft brown sugar

Steps:

  • Marinate chicken in Hoisin sauce for at least 2 hours.
  • Then grill or BBQ until cooked.
  • Slice chicken into long thin strips.
  • Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
  • To make dressing put all ingredients into a jar and shake until sugar is dissolved.
  • To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
  • Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.

Nutrition Facts : Calories 1148.5, Fat 74.3, SaturatedFat 17.9, Cholesterol 252.9, Sodium 1541.6, Carbohydrate 62.1, Fiber 7.1, Sugar 42.2, Protein 59.7

VIETNAMESE CHICKEN SALAD



Vietnamese chicken salad image

A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

140g Thai rice noodle
1 carrot
½ cucumber
2 cooked chicken breasts , shredded
50g radish , thinly sliced
½ red onion , finely sliced
small bunch mint , leaves picked
25g natural roasted peanut , roughly chopped
1 small red chilli , deseeded and finely chopped
zest and juice 1 lime
1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Steps:

  • To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
  • Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

Nutrition Facts : Calories 432 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.8 milligram of sodium

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 skinless and boneless chicken breast
3/4 teaspoon chile paste
1 clove garlic, minced
1 1/2 tablespoons sugar
1 tablespoon rice-wine vinegar
3 tablespoons freshly squeezed lime juice
2 tablespoons Asian fish sauce (nam pla)
3 tablespoons peanut oil
6 cups (12 ounces) savoy cabbage, shredded
1/2 cup fresh mint leaves, julienned
1/2 cup fresh cilantro leaves, julienned, plus sprigs for garnish
1 small red onion, thinly sliced lengthwise
1 fresh red or green small hot chile pepper
1/2 seedless cucumber, julienned
2 large carrots, peeled, julienned
1 red bell pepper, julienned
1/3 cup roughly chopped peanuts, roasted

Steps:

  • Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.
  • In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
  • In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 312 g

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

Provided by Kia Dickinson

Categories     Salad     Chicken     Ginger     Poultry     Back to School     Dinner     Lunch     Lime     Mint     Basil     Peanut     Hot Pepper     Carrot     Family Reunion     Healthy     Cabbage     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 23

For salad:
2 tablespoons fresh lime juice
2 tablespoons finely chopped garlic
1 tablespoon finely chopped peeled ginger
1 teaspoon finely chopped fresh red chiles (preferably Thai or cayenne), or to taste
1 whole chicken (about 3 1/2 pounds)
1 (2-pound) green cabbage
1/2 pound carrots
1 tablespoon sugar
For dressing and topping:
1/3 cup Asian fish sauce
1/4 cup packed light brown sugar
1 tablespoon finely chopped fresh red chiles (preferably Thai or cayenne)
2 teaspoon finely chopped peeled ginger
1 garlic clove, finely chopped
5 tablespoons fresh lime juice
2/3 cup coarsely chopped salted roasted peanuts
1/2 cup packed torn basil leaves
1/2 cup packed torn mint leaves
Equipment:
an adjustable-blade slicer
Accompaniments:
lime wedges; thinly sliced fresh red chiles (optional)

Steps:

  • Make chicken and vegetables for salad:
  • Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
  • Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
  • Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
  • Make dressing while chicken cools:
  • Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
  • Assemble salad:
  • Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

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Directions. Step 1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add ...
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QUICK 'N EASY VIETNAMESE CHICKEN SALAD RECIPE - FOOD.COM
Feb 22, 2012 - This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. Whe…
From pinterest.com


VIETNAMESE CHICKEN SALAD RECIPE - DELISH.COM
2008-09-03 Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions and 1/4 teaspoon of the salt. Bring …
From delish.com


VIETNAMESE CLASSIC CHICKEN SALAD RECIPE | WOOLWORTHS
Preheat oven to 180°C.Poach 1 skinless chicken breast in 300ml milk in the oven for 20 minutes. Cool in the milk. Combine 1 seeded, chopped red chilli, 1 chopped garlic clove, 1 tbsp sugar, juice of 1 lime, 1 1⁄2 tbsp fish sauce, and 1 1/2 tbsp rice wine vinegar. Shred 50g white cabbage, 1/4 seeded cucumber, handful of coriander and mint, 1 ...
From woolworths.com.au


BIG, QUICK CHICKEN SALAD | RECIPETIN EATS
2020-06-10 Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld. Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well. Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon.
From recipetineats.com


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