Today, I'm bringing you a delicious chicken salad, packed to the brim with fresh herbs and veggies.
It's a salad that emulates the amazing flavors of Vietnamese cuisine but is modified for people who don't have easy access to ingredients like lemongrass, kaffir lime leaves, Thai basil, celery leaves, etc.
Instead, I've subbed ingredients that are easier to find in chain grocery stores, like lemon, lime, celery, and cilantro. (It's definitely not authentic, but still delicious!)
And good news - this is a hearty chicken salad that can serve as a main dish.
It's not just a bed of lettuce with some chicken on top.
Tender rice noodles, fresh shredded cabbage, and citrusy marinated grilled chicken form the bones of this salad.
Then we chock it full of fresh vegetables, like green beans, tomatoes, daikon, cucumber, carrot, and celery.
Top with some fresh cilantro, green onion, and roasted peanuts and toss with a vibrant citrus-forward spicy dressing and wowie zowie (as my toddler likes to say) - this salad is something special.
With so many vibrant ingredients, each bite is like a new party in your mouth. You just can't stop eating and experiencing it.
Plus, this recipe makes like 8 generous servings, so it's perfect for a crowd (or lots and lots of leftovers 😉 )
Enjoy the taste of great cooking!
Recipe
Ingredients
For Marinade:
- 4 large boneless skinless chicken breasts (about 2 lbs)
- 1 cup chopped cilantro
- 2 tablespoons lemon zest
- 5 tablespoons lemon juice
- Zest of 1 lime
- ½ cup extra virgin olive oil
- 1 tablespoon kosher salt
- ½ tablespoon ground black pepper
For Dressing:
- ¼ cup packed dark brown sugar
- ¼ cup fresh lime juice
- 1 small red chile, deseeded and minced
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons fish sauce
For Salad:
- 12 oz green beans, stems removed
- 4 oz dried rice noodles (rice sticks)
- 1 cup cherry tomatoes, halved or quartered, depending on size (halve the small ones, quarter the large ones)
- 1 cup julienned daikon radish
- 1 cup julienned English or Persian cucumber
- 3 cups thinly sliced savoy or napa cabbage
- 1 cup grated carrot
- 1 cup thinly sliced celery
- 1 cup chopped cilantro
- 1 bunch green onion, dark green parts chopped, white parts discarded
- 1 cup salted roasted peanuts
Instructions
- Start by marinating the chicken for at least 4 hours, or overnight. Place the chicken in a large ziplock bag or baking dish. Add the marinade ingredients (cilantro, lemon zest, lemon juice, lime zest, olive oil, salt, and pepper) to the bag or dish and toss to mix and coat the chicken well. Marinate in the refrigerator for at least 4 hours or overnight.
- To make the dressing, whisk together the dressing ingredients in a small bowl (brown sugar, lime juice, red chile, garlic, olive oil, and fish sauce). Set aside for now.
- When the chicken is done marinating, put a large heavy skillet on the stove and add a few tablespoons of olive oil. Heat over medium-high flame, take the chicken breasts out of the marinade (it’s okay if there is still marinade stuck to them) and add them to the pan. Cook about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (check it with an instant-read thermometer). When done cooking, let rest on a plate or cutting board until cooled.
- While the chicken is resting, cook the rice noodles. Place them in a large bowl & cover with boiling water. Let rest for about 5 minutes or until tender. Drain well, then place on a cutting board and roughly chop into about 2 inch pieces. Place the chopped noodles in a LARGE serving bowl (this salad makes A LOT of food, so you’ll need a large bowl to toss it in. I had to use an extra large pot) and set aside.
- Next, add some water to the bottom of a small saucepan and add a steamer insert. Add the green beans, cover the pot with a lid, heat over medium flame, and steam for a few minutes until bright green and crisp-tender. When done, transfer the beans to a colander and run under cold water to stop the cooking. Once cooled, move to a cutting board and chop into thirds. Add to the large bowl/pot with the rice noodles.
- By now, the chicken should be cool enough to handle. Use your hands to shred into bite sized strips. Add to the bowl/pot with the noodles and green beans. Pour any delicious juices to the bowl/pot as well.
- Next, add the rest of the veggies and herbs (cherry tomatoes, daikon, cucumber, cabbage, carrot, celery, cilantro, green onions) and peanuts to the large bowl/pot. Toss to combine. Whisk the dressing again to combine, then pour over the salad. Toss well until everything is coated with dressing and serve!
Judy Rand
I think it is not ideal to suggest throwing out part of any food that is edible, as you do when you give direction to discard the white parts of scallions. They are perfectly edible and could be used in this recipe or any other that called for scallions. The recipe sounds very tasty and I will try it but don't tell people to trash perfectly good food!
Erica Julson
lol! Discarded only for the purposes of this recipe. You can totally save them for another use! 🙂 I'm 100% on the same page with you there. "Discarded" is just common recipe-writing lingo meaning "not used in this recipe".
Marianne Henry
These all look awesome! Please tell me that you have nutritional information available for the Vietnamese Chicken Salad?
Would love to see the macros on other recipes as well.
It would take me a good two hours to figure out the macros per serving.
Erica Julson
Hi Marianne,
Glad you like the recipes! My eating philosophy focuses on enjoying whole foods & eating mindfully, therefore I don't calculate calories or macronutrients 🙂
If you're interested in doing so yourself, there are plenty of online tools where you can enter the ingredients and get the calorie/macro breakdown. My Fitness Pal has a free online tool that takes only a few minutes (not hours) to calculate. Enjoy!