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    Home » Recipes » Main Course - Dinner Salads

    By Carol Published: Nov 2, 2015 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Vietnamese Chicken Salad with Spicy Lime Ginger Dressing

    Jump to Recipe
    4.67 from 3 votes
    1 hour 30 minutes
    Vietnamese Chicken Salad is full of fresh herbs, vegetables and flavor!

    Vietnamese Chicken Salad with Spicy Lime Ginger Dressing is loaded with fresh herbs, vegetables and will rock your world with flavor!  It's the perfect healthy dinner for two!

    Photo of Vietnamese Chicken Salad with Spicy Lime Ginger Dressing in white bowl with black chopsticks set on blue napkin garnished with fresh mint leaves.

    Vietnamese Chicken Salad with Spicy Lime Ginger Dressing sings with flavor and freshness and will rock your chicken salad world!

    Vietnamese food is considered to be one of the most healthful cuisines worldwide because of its strong reliance on fresh herbs and vegetables.  The cuisine has complex flavors and can seem mysterious, but all the ingredients for this salad are available in any grocery store any time of the year.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • How to make Vietnamese Chicken Salad with Spicy Lime Ginger Dressing:
    • More main course salads you'll love!
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
      • Equipment
      • Ingredients  1x2x3x
        • Chicken
        • Dressing
        • To Finish Salad
      • Instructions 
        • Chicken
        • Dressing
        • To Finish Salad
      • Notes
      • Nutrition

    How to make Vietnamese Chicken Salad with Spicy Lime Ginger Dressing:

    • This Vietnamese chicken salad starts with chicken marinated in fresh ginger, garlic, lime juice, a bit of oil and fish sauce--a dominant ingredient in Vietnamese cuisine.  Fish sauce is made through a fermentation process but don’t let that throw you.  The result is quite tasty and you may already be using another fish-based sauce known as Worcestershire.  If you are allergic to fish, use a vegan Worcestershire (available at Whole Foods) or soy sauce instead.
    • The chicken is easy to do on a stovetop grill pan if the weather prevents you from using your outdoor grill.  I’m a fan of cast iron grill pans, however, non-stick also works well.
    • Before grilling, pound the chicken slightly so that it’s an even thickness.
    • Place on a grill pan that’s been preheated over medium-high heat.
    • Reduce the heat to medium and cook approximately five minutes per side. The chicken is cooked through when it reaches an internal temperature of 165 degrees.

    The dressing has Serrano peppers, which look similar to a jalapeno but pack more heat.  They are not as fleshy as a jalapeno, which makes them ideal to use raw in sauces and dressings.

    For the two of us, I like to purchase pre-shredded angel hair coleslaw in bags because I don’t want to be faced with finding a use for the remainder of a head of cabbage.  Bagged shredded carrots are another great convenience product.

    Enjoy!  Serve with Roasted Sweet Potato Wedges with Cilantro - Cashew Sauce!

    Photo of Vietnamese Chicken Salad with Spicy Lime Ginger Dressing in white bowl with black chopsticks on dark blue background.

    More main course salads you'll love!

    • Sichuan Bang Bang Chicken
    • French Lentil Salad
    • Chicken BLT Salad with Spicy Avocado Ranch Dressing
    • Vietnamese Spring Roll Salad
    • Blackened Chicken Caesar Salad with Sourdough Croutons
    • Salade Nicoise

    Vietnamese Chicken Salad with Spicy Lime Ginger Dressing

    4.67 from 3 votes
    By: Carol | From A Chef's Kitchen
    Vietnamese Chicken Salad with Spicy Lime Ginger Dressing is loaded with fresh herbs, vegetables and will rock your world with flavor!  It's the perfect healthy dinner for two!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Course Main Course / Dinner Salads
    Cuisine Vietnamese
    Servings 2
    Calories 439 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Grill Pan
    • Glass Mixing Bowls

    Ingredients
      

    Chicken

    • 2 teaspoons grated ginger
    • 3 cloves garlic - minced
    • 2 teaspoons fresh lime juice
    • 2 tablespoons canola oil
    • 1 tablespoon fish sauce
    • ½ teaspoon chili garlic sauce
    • 2 boneless skinless chicken breast halves
    • Canola oil - or cooking spray

    Dressing

    • ⅓ cup water
    • 3 tablespoons fish sauce
    • 1 tablespoon canola oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon light brown sugar
    • 2 serrano peppers
    • 2 tablespoons fresh lime juice
    • 3 cloves garlic - minced
    • 2 teaspoons grated ginger

    To Finish Salad

    • 3 cups shredded green cabbage
    • ½ cup shredded carrots
    • ½ medium English cucumber - halved, seeded and thinly sliced
    • 4 scallions - white and light green part only, thinly sliced diagonally
    • ¼ cup mint leaves - torn
    • ¼ cup cilantro leaves - torn
    • Dry roasted peanuts

    Instructions
     

    Chicken

    • Combine ginger, garlic, lime juice, oil, fish sauce and chili garlic sauce in a small bowl.
    • Pound chicken breasts slightly so they are an even thickness. Place in a zipper-top bag, add marinade and marinate in the refrigerator for at least 1 hour.
    • Preheat a grill pan to medium-high.
    • Add oil or cooking spray, remove chicken from marinade, place chicken on the grill pan and cook 5-7 minutes per side or until cooked through to 165 degrees. Cool, then thinly slice or shred.

    Dressing

    • Combine dressing ingredients in a mini food processor or blender. Process until smooth.

    To Finish Salad

    • Combine chicken, cabbage, carrots, cucumber, scallion, mint leaves, cilantro leaves in a bowl. Toss with dressing.
    • Place in bowls or on a plate, top with dry roasted peanuts and serve immediately.

    Notes

    MAKE AHEAD:  Chicken and dressing can be made 1-2 days ahead of time.  Refrigerate until needed.

    Nutrition

    Serving: 1 | Calories: 439kcal | Carbohydrates: 28g | Protein: 29g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 3075mg | Potassium: 1124mg | Fiber: 6g | Sugar: 15g | Vitamin A: 6246IU | Vitamin C: 63mg | Calcium: 145mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

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