Vietnamese Chicken Salad

The chicken for this salad is cooked in a flavorful ginger broth. Reserve the strained broth to use in another recipe (see, Curried Thai Squash Soup), or serve it in mugs on its own to drink as a simple broth, i.e., cup-o-soup.

Vietnamese Chicken Salad
Servings: 4 Prep 15 mins Cook 30 mins Start to Finish 45 mins


For the dressing:
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon distilled vinegar
  • 2 tablespoons fish sauce (a salty condiment used to flavor foods in Southeast Asian cuisine. Use more or less depending on your taste.)
  • 1/2 teaspoon honey
  • 1 teaspoon ginger, freshly grated
For the chicken:
  • 2 stalks celery, roughly chopped
  • 1 small onion, roughly chopped
  • 1 small carrot, roughly chopped
  • 1 chunk ginger root, peeled, approximately 1-by-2 inches
  • 1 serrano chile, sliced in half lengthwise
  • 5 garlic cloves, whole and peeled
  • 2 tablespoons soy sauce
  • 10 whole cloves
  • 1/2 teaspoon whole peppercorns
  • 1 pound skinless, boneless chicken breasts
For the salad:
  • 1 pound head savoy or napa cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup chopped scallions, green parts only
  • 1/2 cup loosely packed cilantro leaves
  • 1/4 cup loosely packed mint leaves
  • 2 tablespoons roasted peanuts, chopped

Make It

1. In a small bowl, whisk dressing ingredients and set aside.

2. For chicken, place 2 quarts water in a medium saucepan on high heat and add celery, onion, carrot, ginger, chile, garlic, soy sauce, cloves and peppercorns. Bring to a boil. Reduce to a simmer and continue cooking uncovered for 5 minutes. Carefully add chicken breasts to saucepan, cover and cook on low for 15 to 20 minutes - until chicken is tender. Strain broth and reserve for another use. Discard vegetables and set chicken aside and let cool.

3. To prepare the salad, shred the chicken into bite-size pieces with your hands. In a large bowl, toss cabbage, carrots, scallions, cilantro and mint leaves. Place on serving platter and mound chicken on top. Drizzle with dressing and garnish with roasted peanuts.


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