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Vietnamese Chicken Salad in white bowl with black chopsticks.
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4.75 from 4 votes

Vietnamese Chicken Salad with Spicy Lime Ginger Dressing

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!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course / Dinner Salads
Cuisine: Vietnamese
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose
Servings: 2
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Chicken

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

Dressing

  • 1/3 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
  • 1/2 cup shredded carrots
  • 1/2 medium English cucumber halved, seeded and thinly sliced
  • 4 scallions white and light green part only, thinly sliced diagonally
  • 1/4 cup mint leaves torn
  • 1/4 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 then assemble salad.

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