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Vietnamese Crunchy Chicken Salad

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
  • Total Time
    Prep: 30 min. + marinating Cook: 10 min.
  • Makes
    4 servings


  • 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
  • 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


  • 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
2 cups: 743 calories, 59g fat (9g saturated fat), 63mg cholesterol, 1068mg sodium, 25g carbohydrate (12g sugars, 7g fiber), 35g protein.

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Average Rating:
  • shortbreadlover
    Jul 15, 2017

    love this different kind of salad. i took it to work and had many requests for the recipe. a recipe that i plan to keep

  • Jellybug
    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!!

  • toolbarsco
    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.