Vietnamese Chicken Salad


I love being known for food and cooking around my friends and coworkers. I am the go-to for recommendations for good eats for family and friends (which necessarily isn’t a perk). What I love most is that I receive a lot of great food gifts, goodies and kitchen accessories. Most recently, my coworkers have been giving me herbs from their garden. Works out perfectly for me since I live in a box with indirect sunlight and the only plant that has survived is a cute little cactus plant. I’ll take anything I can get. My coworker got me a bag full of mint, one of my favorite herbs! I wanted to make something fresh AND refreshing. Vietnamese salad came to mind and since I had leftover grilled chicken breasts and vegetables, I had the perfect combination for a hearty summer Vietnamese salad. I used mint soley, but you can add whichever herbs you want: coriander, thai basil, etc.


  • 1-2 cups shredded chicken
  • 1 english cucumber, thinly sliced (however you like)
  • 1/2 yellow onion, thinly sliced (red onion works great too)
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh mint leaves, roughly chopped
  • peanuts, roughly chopped


  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 inch ginger, finely grated (garlic works great if you don’t have ginger)
  • 1 fresh bird’s eye chili, deseeded and finely minced (optional, if you like spicy, sriracha or dried red pepper flakes works great if you don’t have fresh chilis)

Combine all the ingredients for the salad besides the peanuts. To make the dressing, combine all of the ingredients with a few tbsp of water to dilute the concentrated dressing, to taste; stir until the sugar is dissolved. Drizzle over the salad and garnish with peanuts.

This dish is a great vegetarian/vegan dish, just exclude the protein 🙂

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