Vietnamese Shredded Chicken Salad
This light and vibrant Vietnamese salad combines poached shredded chicken with crisp cabbage, fresh herbs, and a punchy nuoc cham dressing. It is a complete and satisfying meal that balances textures and bold Southeast Asian flavors beautifully.
A fresh and zesty Vietnamese salad with poached chicken, shredded cabbage, herbs, and fish sauce dressing.
Nutrition per serving
Ingredients
protein
salad
dressing
topping
Instructions
Poach the Chicken
Place chicken breasts in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 18 minutes until fully cooked through.
Shred the Chicken
Remove the chicken from the pot and allow it to cool for 5 minutes. Use two forks to shred the meat into thin bite-sized strips and set aside.
Prepare the Dressing
Mix fish sauce, lime juice, one teaspoon of sugar, and a minced garlic clove together in a bowl. Stir until the sugar dissolves then taste and adjust seasoning.
Toss and Serve
Combine the shredded chicken, cabbage, and mint leaves in a large bowl. Pour the dressing over and toss well. Top with crushed peanuts and serve immediately.
Substitutions
Common mistakes
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