Best 2 Crunchy Vietnamese Chicken Salad Recipes

In the realm of culinary delights, Vietnamese cuisine stands out with its vibrant flavors, fresh ingredients, and aromatic herbs. Among its many delectable dishes, the "Crunchy Vietnamese Chicken Salad" holds a special place, captivating taste buds with its tantalizing textures and harmonious blend of flavors. This vibrant salad showcases tender chicken, crisp vegetables, aromatic herbs, and a tangy dressing, resulting in a dish that is both refreshing and satisfying. Whether you're a seasoned home cook or a novice seeking culinary adventures, this article will guide you through the steps of preparing this delectable salad, ensuring a delightful culinary experience that will transport you to the vibrant streets of Vietnam.

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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

Ingredients

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.

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

Ingredients

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!

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. This is especially true for the chicken, vegetables, and herbs.
Marinate the chicken: Marinating the chicken in a flavorful mixture of fish sauce, soy sauce, garlic, and ginger will help to tenderize it and give it a delicious flavor.
Cook the chicken properly: Be sure to cook the chicken all the way through, but don't overcook it. Overcooked chicken will be tough and dry.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Try to use a variety of colors and textures, such as carrots, cucumbers, radishes, and bell peppers.
Don't skimp on the herbs: Herbs are what really make this salad special. Be sure to use a generous amount of fresh herbs, such as cilantro, mint, and basil.
Use a light dressing: A light dressing will help to keep the salad from becoming too heavy. A simple vinaigrette made with rice vinegar, fish sauce, and garlic is a good option.
Serve the salad immediately: This salad is best served immediately after it is made. The dressing will start to wilt the vegetables if it sits for too long.

Conclusion:

Crunchy Vietnamese chicken salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, this salad is sure to be a hit at your next party or potluck.