Vietnamese Summer Chicken Salad
1 serving
20 minutes
Vietnamese-style summer salad with chicken is a bright and refreshing dish that harmoniously combines fresh vegetables, spicy herbs, and tender chicken fillet. It embodies the spirit of Vietnamese cuisine known for its lightness and balance of flavors. The dressing made from fish sauce, lime, sesame oil, and rice vinegar gives the salad a rich, slightly spicy and sweet note. Crunchy Chinese cabbage, juicy cucumbers, and sweet peppers create textural variety while roasted peanuts add a nutty touch. This salad is perfect as a standalone dish on a hot day or as a side to Asian appetizers. It not only delights the palate but also brings a sense of freshness and lightness—a true summer hit on your table.
1
Prepare all the ingredients.
2
In a saucepan with salted water, add chicken breast, half a lemon, bay leaf, and 1 clove of garlic. Bring to a boil, cover with a lid, and immediately remove from heat. Let it sit for 20-25 minutes.
- Chicken breast fillet: 1 piece
- Lemon: 0.5 piece
- Garlic: 2 cloves
- Bay leaf: 1 piece
3
Chop the cabbage.
- Napa cabbage: 250 g
4
Grate the carrot into strips.
- Carrot: 1 piece
5
Cut the cucumber in half, remove the seeds, and slice it into half-rings.
- Cucumbers: 1 piece
6
Cut the bell pepper and onion into thin strips.
- Bell pepper: 1 piece
- Red onion: 0.5 head
7
Remove the stems from the greens.
- Fresh mint: 1 bunch
- Cilantro: 1 bunch
8
Finely chop half of the chili pepper and slice the other half into rings. Finely chop 1 clove of garlic.
- Chili pepper: 1 piece
- Garlic: 2 cloves
9
Prepare the dressing. Mix sesame oil, juice of a whole lime, rice vinegar, fish sauce, sugar, garlic, and finely chopped chili pepper. Stir well and let sit for 10 minutes.
- Sesame oil: 60 ml
- Lime: 1 piece
- Rice vinegar: 2 tablespoons
- Fish sauce: 40 ml
- Sugar: 1 tablespoon
- Garlic: 2 cloves
- Chili pepper: 1 piece
10
Remove the chicken breast from the water and shred it into fibers.
- Chicken breast fillet: 1 piece
11
Mix the vegetables, greens, and chicken, combine with half of the dressing, and let sit for 5 minutes.
- Napa cabbage: 250 g
- Carrot: 1 piece
- Cucumbers: 1 piece
- Bell pepper: 1 piece
- Red onion: 0.5 head
- Fresh mint: 1 bunch
- Cilantro: 1 bunch
- Chicken breast fillet: 1 piece
- Sesame oil: 60 ml
- Lime: 1 piece
- Rice vinegar: 2 tablespoons
- Fish sauce: 40 ml
- Sugar: 1 tablespoon
12
Serve the Vietnamese summer salad with chicken, drizzled with the remaining dressing and sprinkled with peanuts.
- Peanuts: 50 g
