This refreshing, super crunchy, super tasty Vietnamese Chicken Salad fits the bill. It’s modeled after one I eat almost weekly at Luc Lac Vietnamese Kitchen in Portland, Oregon.
But otherwise a store-bought roast chicken works great, and the noodles aren’t absolutely necessary. I have Almost Luc Lac Vietnamese Dipping Sauce in the fridge most of the time, so this salad can be on the table in under 20 minutes.
For ease and speed, this riff on Luc Lac’s Vermicelli Bowl adds shredded chicken and skips the rice noodles. It’s almost an Asian coleslaw with two types of cabbage and a sweet and tart dressing.
Technique Note At Luc Lac, they don’t bother trimming the bean sprouts. But I watch far too many Korean dramas, and someone is always shown pinching off both ends of a mountain of sprouts. So I tried it here. It looks good, but it’s time consuming. Consider it optional.
Serving Note This salad loses some of its vibrant color and crunch if made too far ahead. If you do need to make it ahead, add the dipping sauce just before serving.
skinned, shredded chicken from one whole roast chicken breast
½ small Napa cabbage, shredded
½ small red cabbage, shredded
4 medium carrots, peeled, trimmed and julienned
1 cup soy or mung bean sprouts (ends trimmed if desired)
½ cup fresh cilantro leaves
¼ red onion, shredded
2 green onions, thinly sliced on the diagonal
fine sea salt
freshly ground black pepper
½ cup skinned, chopped roasted peanuts (not dry roast)
- In a large salad bowl, add the shredded chicken, Napa cabbage, red cabbage, carrots, bean sprouts, cilantro, red onion, and green onions.
- Toss to combine.
- Drizzle several tablespoons of dressing over the salad and toss. Season to taste with salt and pepper, and add more dressing if necessary.
- Serve right way.
Cookin’ with Gas (inspiration from around the web)