Vietnamese Crunchy Chicken Salad Recipes

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CRUNCHY VIETNAMESE CHICKEN SALAD



Crunchy Vietnamese Chicken Salad image

A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!

Provided by LifeIsGood

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons sugar
2 tablespoons asian fish sauce
1 teaspoon asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chili, minced (with or without seeds, your choice on heat level)
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
kosher salt, to taste
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from about 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

  • Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
  • In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
  • In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
  • Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
  • Sprinkle with the peanuts and shallots. Serve with the lime wedges.
  • Enjoy!

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.

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

The dressing is what makes this salad! You don't have to adhere to the list of salad ingredients: put in whatever strikes your fancy. I usually grill up extra chicken breasts when we're having grilled chicken and use them to make up the salad for the next day.

Provided by J. Ko

Categories     Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 boneless skinless chicken breast, grilled
3/4 teaspoon chili paste (sambal oelek works well)
1 garlic clove, minced
1 1/2 tablespoons sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
2 tablespoons vietnamese fish sauce
3 tablespoons peanut oil (1 Tbsp sesame and 2 Tbsp vegetable oil works well also)
6 cups napa cabbage, shredded
1/2 cup mint leaf, julienned
1/2 cup cilantro leaf, julienned, plus more leaves for garnish
1 small red onion, thinly sliced
1 small seedless cucumber, julienned
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 small fresh hot red chili peppers (optional) or 1 small hot green chili pepper, seeded and finely diced (optional)
1/3 cup roasted peanuts, roughly chopped

Steps:

  • Thinly slice the grilled chicken breast. Set aside.
  • In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
  • In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 213.4, Fat 13.9, SaturatedFat 2.2, Cholesterol 12.6, Sodium 621.1, Carbohydrate 15.8, Fiber 3.6, Sugar 8.2, Protein 9.4

CRUNCHY CHICKEN SALAD



Crunchy chicken salad image

Crunchy chicken salad full of fresh Asian flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Starter, Supper

Time 40m

Number Of Ingredients 18

4 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
2 boneless skinless chicken breasts
4 tbsp lime juice
1 tbsp sugar , or more to taste if liked
½ tsp coarsely ground black pepper
1 small red chilli , seeded and finely chopped
200g white cabbage , finely shredded
2 medium carrots , finely shredded
1 small onion , finely sliced
2 tbsp roughly chopped fresh mint leaves
2 tbsp roughly chopped coriander leaves
3 garlic cloves , peeled
3 plump fresh red chillies , halved and seeded
1 tbsp caster sugar
3 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
3 tbsp rice vinegar
small bunch of fresh mint
2 tbsp salted peanut , very finely chopped

Steps:

  • Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
  • Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
  • Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
  • To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)
  • To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.

Nutrition Facts : Calories 212 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 4.98 milligram of sodium

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Top Asked Questions

How to make Vietnamese chicken salad?
Whisk together the lime juice, water, honey, fish sauce, and chili garlic sauce in a small bowl to make the dressing for the salad. When you are ready to serve the salad, pour the dressing over the top and toss it well. Get the Full (Printable) Vietnamese Chicken Salad Recipe.
Is Vietnamese chicken salad gluten-free?
Crunchy Vietnamese Chicken Salad Recipe (Goi Ga) – A light and healthy chicken and cabbage salad that is gluten-free and paleo-friendly! I grew up in a city that has a significant Vietnamese population. Therefore, long before I had an appreciation for more popular international cuisines, I loved Vietnamese cuisine.
What to do with Vietnamese cold chicken salad (Goi GA)?
Make a big bowl of Vietnamese Cold Chicken Salad (Goi Ga) on Monday and take it for lunch throughout the week. Or serve it as a light dinner any night of the week. You are going to love it!! This recipe is super easy and is full of flavor!
How do you cook chicken in Vietnamese cooking?
Try more of our Vietnamese recipes including summer rolls, Banh Mi and a beef and mango salad. Put the chicken in a pan with the herb stalks and 1 garlic clove, bashed with the side of a knife. Cover with cold water, bring to the boil, then simmer gently for 15 minutes or until cooked through and tender.

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