Vietnamese Chicken Salad



For the Vietnamese Cold Chicken Salad:

  • 6 cups shredded napa cabbage
  • 2 1/2 cups cooked shredded chicken, cold (use leftovers or a rotisserie chicken)
  • 3/4 cup fresh mint, roughly chopped
  • 3/4 cup shredded carrots
  • 1/2 red onion, peeled and sliced thin
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup chopped roasted peanuts (cashews for paleo-friendly)

For the Nuoc Cham Dressing:


  1. Place all the salad ingredients in a large bowl.
  2. In a small bowl, whisk together the lime juice, water, honey, fish sauce, and chili garlic sauce.
  3. When ready to serve, pour the dressing over the salad and toss well.



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