Vietnamese Style Chicken Salad

Recipe Date: October 19, 2022
Difficulty: Easy
Measurements: Imperial (US)

I like to add cucumbers, basil and green onions to this salad. I usually have a ton of them mid-summer so this salad is a great way to use them up. Red onions are traditional so if you want their sweet spark of flavor, use them instead of the green onions. Serves 4 to 6


  • 1 pound cooked shredded chicken breast
  • 5 cups shredded Napa cabbage
  • 1 large carrot, peeled and shredded
  • 1 medium English cucumber, slice thinly
  • 3 large green onions, cut into 2-inch lengths and julienned or ½ cup thinly slice red onion
  • ½ cup loosely packed chopped cilantro
  • ¼ cup packed torn basil leaves, optional
  • ¼ cup packed julienned mint leaves
  • ½ cup lightly chopped toasted pine nuts, cashews or dry roasted salted peanuts
  • Lime Vinaigrette
  • Lime wedges


1. Place all of the ingredients from the chicken breast through the mint leaves in a large bowl. Pour the vinaigrette over the top and toss well. Let the salad sit for 5 minutes and then toss again.

2. Sprinkle the nuts on top and serve lime wedges on the side.