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Vietnamese Chicken Salad | Get Inspired Everyday!

Vietnamese Chicken Salad

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5 from 13 reviews



Marinated Chicken:

  • 1 pound boneless skinless chicken thighs
  • 1 Tablespoon fish sauce
  • 2 cloves garlic, minced
  • 1 Tablespoon maple syrup
  • 1 Teaspoon avocado or olive oil

Salad Dressing:

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

Salad Ingredients:

  • 1012 cups shredded savoy or napa cabbage, 1 pound
  • 1 bunch carrots, 12 ounces, peeled and grated
  • 1 cucumber, thinly sliced 2-3 cups, 9 ounces
  • 1/2 red onion, thinly slice, 1 1/2 cups, 5 ounces
  • 1 cup freshly chopped herbs, 1/3 cup each, cilantro, mint, and basil, see notes
  • 1 cup of bean sprouts, rinsed and dried
  • 1 cup toasted cashew pieces
  • Lime wedges for serving


  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).
  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.
  3. When you’re ready to eat, prep all the salad ingredients, and place everything but the cashews into a large serving bowl.
  4. Then preheat the grill over high heat until it reaches 400º-450ºF. When the grill is heated place the marinated chicken on the grill and lower the heat to medium-high, maintaining a temperature around 400º. 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.
  5. 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. Add the chicken to the salad bowl, and serve with the dressing, toasted cashews, and lime wedges for squeezing over the top.


The amount of serrano chili called for makes a warm lightly spicy dressing. However chilis vary greatly in heat, so feel free to add as much as you’d like.
I like to make this salad with all 3 herbs when I have them. But during the months when my herb garden isn’t producing, I use just cilantro because it’s the most budget friendly.

  • Prep Time: 30 mins
  • Cook Time: 10 mins