Vietnamese Chicken Salad

Hi there!

I am SO happy to finally be home after two weeks of travel! There is nothing quite like your own bed and a home cooked meal. But, when I first arrived back in Portland, there was no food in my house and my tummy was rumbling. Times like these call for Luc Lac, my go-to take-out spot. If you live in Portland and have never been, it is time to call in an order. Yum! I always get one of two things, the Tom Yum Soup or the Vietnamese Chicken Salad. As I was enjoying my fresh and delicious salad, I got to thinking that it really wouldn't be that hard to make at home... and it wasn't! In fact, it was incredibly easy. 

I used the dressing recipe from White On Rice Couple and switched up some of the salad ingredients to make it even easier to prepare. Voila. It was ready to eat in about 15 minutes. 

healthy chicken salad


Serves 2 // Prep time: 15 min


  • 4 cups shredded cabbage
  • 1 large chicken breast, cooked and shredded (disclaimer: I bought pre-cooked chicken fro Trader Joe's and chopped it up into slivers). 
  • 1/2 cup fresh mint, chopped
  • 1/4 cup cilantro leaves
  • 1/4 cup green onion
  • 1/4 cup roasted peanuts
  • 1 jalapeño, chopped

For the Dressing:

  • 1/4 cup fish sauce
  • 1 tsp grated fresh ginger
  • 3/4 cup water
  • 3 cloves garlic, minced
  • 1-2 red chilies, minced
  • 1 tsp sugar
  • 1 tablespoon fresh lime juice
  • 2 tsp rice vinegar

To Prepare:

  1. Whisk together dressing ingredients, making sure sugar is fully disolved.
  2. Top cabbage with all salad ingredients, then add dressing to taste. (You will have leftover dressing - it will store in an airtight container for up to one month.)
  3. Mix up and enjoy!
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vietnamese chicken salad

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Love & Zest,