Vietnamese Cold Chicken Salad

I enjoy eating Vietnamese salad. It is such a refreshing dish. I have learned it doesn’t take long to prepare a salad, but it all depends on what you want to add. For this cold chicken salad, I decided to make it simple. You get to choose to whether to add fried garlic, fried shallots, or roasted peanuts. I would recommend it as it will give the salad that extra yummy crunch.

Recipe - Vietnamese Cold Chicken Salad

  • Servings: 2
  • Print


  • 1 chicken breast, cooked and shredded
  • 1/2 cabbage shredded
  • 1/2 onion thinly sliced
  • 5-6 leaves of napa, chopped thinly
  • 1 green onion, chopped
  • bunch cilantro, chopped
  • 1 shallot, thinly sliced and fried (optional)
  • Dressing:
  • 4 tablespoon fish sauce
  • 1 lime, juiced
  • 3 tablespoon sugar
  • 4 tablespoon water
  • 2 garlic cloves, minced
  • 1 red chili (optional)


  1. Combine the ingredients for the dressing. Mix well until the sugar is dissolved.
  2. Prepare the vegetables and ensure they are strained and dry.
  3. Assemble the vegetables and chicken by portion desire then add in the dressing to your taste.


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