Vietnamese Chicken Salad

By Ellie

4 Person

520 Minutes

0 Calories

This recipe is fairly easy to prepare, mostly it’s just chopping veggies. The marinade for the chicken uses similar ingredients as the salad dressing. That way you can make both at once while you have everything out of the fridge. It’s definitely best to marinate the chicken for as long as you can for the best flavor.

Ingredients

Salad Dressing

1/4 cup thinly sliced serrano chilis
1/4 cup freshly squeezed lime juice
2 cloves garlic, minced
1/4 cup avocado or olive oil
2 tbsp. maple syrup
1/4 cup fish sauce

Marinated Chicken

1 tsp. avocado or olive oil
1 tbsp. maple syrup
2 cloves garlic, minced
1 tbsp. fish sauce
1 pound boneless skinless chicken thighs

lime wedges for serving
1 cup toasted cashew pieces
1 cup bean sprouts, rinsed and dried
1/3 cup freshly chopped basil
1/3 cup freshly chopped mint
1/3 cup freshly chopped cilantro
1 1/2 cups red onion, thinly slice
2 cups cucumber, thinly sliced
12 oz. carrots, peeled and grated
10 cups shredded savoy or napa cabbage

Method

01

Place the chicken thighs in a glass container with a lid, and mix the thighs together with the marinade ingredients called for. Seal the container with the lid, and place the chicken thighs in the refrigerator to marinate for 8 hours, (1-hour minimum).
02

While you have the marinade ingredients out, make the dressing by placing all the ingredients into a jar and shaking the dressing together. If time is short, you can make this later when you’re grilling the chicken. Refrigerate the dressing until serving time.
03

When you’re ready to eat, prep all the salad ingredients, and place everything but the cashews into a large serving bowl.
04

Preheat the grill over high heat until it reaches 400 degrees F-450 degrees F. When the grill is heated place the marinated chicken on the grill and lower the heat to medium-high, maintaining a temperature around 400 degrees F.
05

Cook just until the chicken loosens from the grill, 6-8 minutes depending on the size of your chicken thighs. Then turn them over and cook for an additional 6 minutes, or until done and no longer pink.
06

When the chicken is done, remove it from the grill, and let it cool slightly on a cutting board. Then cut the chicken into slices or cube into bite-sized pieces.
07

Add the chicken to the salad bowl, and serve with the dressing, toasted cashews, and lime wedges for squeezing over the top.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Thanksgiving Salad Recipes

Vietnamese Chicken Salad

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 510 Mins
Cook Time 10 Mins
Total Time 520 Mins

02 Ingredients

Salad Dressing

1/4 cup thinly sliced serrano chilis

1/4 cup freshly squeezed lime juice

2 cloves garlic, minced

1/4 cup avocado or olive oil

2 tbsp. maple syrup

1/4 cup fish sauce

Marinated Chicken

1 tsp. avocado or olive oil

1 tbsp. maple syrup

2 cloves garlic, minced

1 tbsp. fish sauce

1 pound boneless skinless chicken thighs

lime wedges for serving

1 cup toasted cashew pieces

1 cup bean sprouts, rinsed and dried

1/3 cup freshly chopped basil

1/3 cup freshly chopped mint

1/3 cup freshly chopped cilantro

1 1/2 cups red onion, thinly slice

2 cups cucumber, thinly sliced

12 oz. carrots, peeled and grated

10 cups shredded savoy or napa cabbage

03 Method

Step 1

Place the chicken thighs in a glass container with a lid, and mix the thighs together with the marinade ingredients called for. Seal the container with the lid, and place the chicken thighs in the refrigerator to marinate for 8 hours, (1-hour minimum).

Step 2

While you have the marinade ingredients out, make the dressing by placing all the ingredients into a jar and shaking the dressing together. If time is short, you can make this later when you’re grilling the chicken. Refrigerate the dressing until serving time.

Step 3

When you’re ready to eat, prep all the salad ingredients, and place everything but the cashews into a large serving bowl.

Step 4

Preheat the grill over high heat until it reaches 400 degrees F-450 degrees F. When the grill is heated place the marinated chicken on the grill and lower the heat to medium-high, maintaining a temperature around 400 degrees F.

Step 5

Cook just until the chicken loosens from the grill, 6-8 minutes depending on the size of your chicken thighs. Then turn them over and cook for an additional 6 minutes, or until done and no longer pink.

Step 6

When the chicken is done, remove it from the grill, and let it cool slightly on a cutting board. Then cut the chicken into slices or cube into bite-sized pieces.

Step 7

Add the chicken to the salad bowl, and serve with the dressing, toasted cashews, and lime wedges for squeezing over the top.

04 Author