Serves 4
15 min
Vietnamese Chicken Salad
Recipe GLPR7e08a9e8da8cfe
A vibrant, herbaceous salad featuring grilled chicken breast sliced thin and tossed with crisp cabbage, tangy pickled vegetables, fresh mint and cilantro, and a light marinade-based dressing. This fresh and flavorful dish celebrates classic Vietnamese flavors with a simple 15-minute assembly.
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Ingredients
1/4 cup reserved chicken marinade
1 tablespoon vegetable oil
5 cups shredded green cabbage
2 reserved grilled chicken breast halves, sliced 1/3-inch thick
1 medium shallot, thinly sliced
1 cup reserved pickled carrots and daikon, drained
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro plus 6 large cilantro sprigs for garnish
Salt and freshly ground black pepper to taste
Directions
Whisk the reserved chicken marinade with the vegetable oil in a small bowl to create the dressing. Set aside.
Place the shredded green cabbage in a large mixing bowl. Add the sliced shallot, drained pickled carrots and daikon, chopped mint, and chopped cilantro.
Pour the dressing over the cabbage mixture and toss gently until all ingredients are evenly coated and combined.
Arrange the sliced grilled chicken on top of the salad.
Season with salt and freshly ground black pepper to taste. Garnish with cilantro sprigs and serve immediately.
