Vietnamese Chicken Salad

Vietnamese Chicken Salad

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.


  • 1 skinless and boneless chicken breast

  • ¾ teaspoon chile paste

  • 1 clove garlic, minced

  • 1 ½ 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

  • ½ cup fresh mint leaves, julienned

  • ½ 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

  • ½ seedless cucumber, julienned

  • 2 large carrots, peeled, julienned

  • 1 red bell pepper, julienned

  • cup roughly chopped peanuts, roasted


  1. 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.

  2. 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.

  3. 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.

Related Articles