Vietnamese Chicken Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Lime, 1 large
  • Peanut oil, 6 tablespoons (3 fl oz/90 ml)
  • Asian fish sauce, 2 tablespoons
  • Sugar, 1 tablespoon
  • Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat
  • Napa cabbage, 2 cups (6 oz/185 g) shredded or thinly sliced
  • Green (spring) onions, 4, white and pale green parts, thinly sliced
  • Fresh cilantro (fresh coriander), ¼ cup ( oz/10 g) chopped
  • Salt and freshly ground pepper
  • Roasted peanuts, ¼ cup ( oz/45 g) coarsely chopped


  • Make the vinaigrette

    Grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lime into a small bowl. Add the oil, fish sauce, and sugar and whisk until blended.

  • Assemble the salad

    In a large bowl, combine the chicken, cabbage, green onions, and cilantro and toss to mix well. Drizzle with the lime vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among plates, top with the peanuts, and serve.