Quick N Easy Vietnamese Chicken Salad Recipes
VIETNAMESE CHICKEN SALAD
This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.
Provided by Jia T.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
- Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g
VIETNAMESE CHICKEN SALAD
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
- Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Nutrition Facts : Calories 432 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.8 milligram of sodium
QUICK 'N EASY VIETNAMESE CHICKEN SALAD
This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.
Provided by bluemoon downunder
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
- Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
- Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
- Pour the dressing over the salad and toss all the ingredients together until they are well combined.
- Serve as a light meal, or as a main dish over steamed rice.
Nutrition Facts : Calories 179.1, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 752.2, Carbohydrate 11.7, Fiber 2.2, Sugar 5.4, Protein 18.7
VIETNAMESE WARM CHICKEN SALAD
The original version came from my 'Essential Asian cookbook', It is full of flavour with a refreshing crunch with every bite.
Provided by Gidget
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Marinate chicken in Hoisin sauce for at least 2 hours.
- Then grill or BBQ until cooked.
- Slice chicken into long thin strips.
- Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
- To make dressing put all ingredients into a jar and shake until sugar is dissolved.
- To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
- Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.
Nutrition Facts : Calories 1148.5, Fat 74.3, SaturatedFat 17.9, Cholesterol 252.9, Sodium 1541.6, Carbohydrate 62.1, Fiber 7.1, Sugar 42.2, Protein 59.7
QUICK CHINESE CHICKEN SALAD
Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
- Add salad mixture and cilantro, tossing to coat all pieces.
- Add chicken; toss to combine. Serve immediately.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 6.5 g, Cholesterol 41.3 mg, Fat 12.4 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 2.4 g, Sodium 753.9 mg, Sugar 3.9 g
VIETNAMESE CRUNCHY CHICKEN SALAD
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.
CRUNCHY VIETNAMESE CHICKEN SALAD
A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!
Provided by LifeIsGood
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
- In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
- In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
- Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
- Sprinkle with the peanuts and shallots. Serve with the lime wedges.
- Enjoy!
VIETNAMESE CHICKEN SALAD
This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!
Provided by Kirstin in the Couv
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Salt, pepper and roast chicken breasts at 400 until done.
- Cool.
- Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
- Set aside.
- Remove chicken meat from bones and slice each breast thinly on the bias.
- In a medium bowl, toss together cabbage, mint, and cilantro.
- Add 1/2 of the dressing and toss.
- Place on a large platter or 4 individual platters.
- Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
- Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Nutrition Facts : Calories 561.5, Fat 41.4, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1695.7, Carbohydrate 28.3, Fiber 4.9, Sugar 16.5, Protein 24.3
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