Vietnamese Chicken Salad


5 from 1 reviews
Vietnamese Chicken Salad
Prep time
Total time
This flavor profile is incredible! Plus, this salad is so easy. You can use left over chicken and combine this salad in minutes. Makes a unique and popular party dish when you want to bring something healthy.
Recipe type: Salads
Cuisine: 4 Season
Serves: 4
  • 3 small shallots, coarsely chopped (1/2 cup)
  • 1 jalapeno, chopped (seed first if you want less heat)
  • 1 tablespoon coconut sugar
  • Freshly ground black pepper
  • ¼ cup rice vinegar
  • 3 Tbs. fish sauce
  • Juice of ½ lime
  • 1 lb cooked chicken, shredded and chopped
  • Kosher salt
  • 6 oz. package broccoli slaw mix
  • 1 cup fresh mint leaves, torn if large
  • ¼ cup fresh cilantro leaves
  • ¼ cup salted peanuts, coarsely chopped
  1. Pulse shallots, jalapeno, sugar, and ⅛ tsp. pepper in a food processor until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar, lime juice, and fish sauce.
  2. Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.