Do you ever find yourself craving something fresh and satisfying, but also packed with flavor? Look no further than this Vietnamese Warm Chicken Salad recipe. This dish is sure to be a crowd-pleaser, whether you’re feeding your family or entertaining guests. The combination of tender shredded chicken, crunchy vegetables, and zesty dressing makes for a mouth-watering experience.
Not only is this dish absolutely delicious, it’s also packed full of healthy ingredients like cabbage, carrots, and celery. And with the option to use gluten-free soy sauce and salt-reduced alternatives, it’s a great option for those with dietary restrictions.
I first tried this dish during my travels in Vietnam and was blown away by the complex flavors that blended seamlessly together. After quite a bit of experimentation, I’ve finally nailed down the perfect recipe to share with you. Trust me when I say that your taste buds are in for a treat.
So get ready to transport your taste buds to Southeast Asia with this warm Vietnamese-inspired chicken salad recipe. It’s time to bring some new flavors into your kitchen and impress your guests (or simply indulge in something delicious for yourself). Let’s get cooking!
Why You’ll Love This Recipe
Attention all food enthusiasts! I bring to you a recipe that will satiate your cravings and leave you wanting more. Introducing the Vietnamese Warm Chicken Salad Recipe, a dish that captures a perfect balance between flavors, textures and nutrition.
What sets this recipe apart is its irresistible combination of juicy chicken, crunchy vegetables, and zingy dressing which is guaranteed to tickle your taste buds. The marinade for the chicken includes classic Vietnamese ingredients such as lemongrass, garlic, soy sauce, and fish sauce. The sweetness of soft brown sugar and the tanginess of lime juice make the dressing truly divine.
Not only is this dish delicious, but it also has numerous health benefits too. By using nutrient-rich vegetables like cabbage, carrots, and celery, you get a good dose of vitamins and fiber that helps boost your immune system. Also, the use of free-range chicken breasts ensures that you consume quality meat that is leaner and higher in protein compared to factory-farmed poultry.
Moreover, what really makes this recipe so special is its versatility. You can easily swap out some ingredients for others or even add new ones based on your preferences. If you’re looking for an extra pop of heat or flavor, toss in some red chili peppers or onions. Or if you want to make it more filling, add cooked rice noodles or vermicelli.
In conclusion, if you’re looking for a fresh, healthy, and tasty salad recipe that’s easy to make yet impressive enough to impress guests, look no further than the Vietnamese Warm Chicken Salad Recipe. This dish is sure to be a crowd-pleaser any day of the week!
Here are the ingredients you will need to make this Vietnamese Warm Chicken Salad Recipe:
For the Chicken:
- 500g free-range chicken breasts and/or thighs, sliced
- Salt-reduced, gluten-free soy sauce (1 tbsp)
- Olive oil (2 tbsp)
- Lemongrass stalks (2), bruised
- Garlic cloves (2), finely chopped
- Red chili pepper (1), finely chopped
- Soft brown sugar (1 tsp)
- White vinegar (1 tsp)
- Fish sauce (½ cup)
For the Salad:
- Rice vermicelli, cooked according to the package instructions
- Cabbage (½), thinly sliced and roughly chopped
- Carrots (2), julienned
- Celery (2 stalks), julienned
- Red onion (1), thinly sliced
- Fresh coriander leaves, roughly chopped
- Fresh mint leaves, roughly chopped
- Unsalted peanuts, roughly chopped
For the Nuoc Cham Dressing:
- Lime juice (juice of 1 lime)
- Water (2 ½ tbsp)
- Caster sugar (2 ½ tbsp)
- Fish sauce (2 tbsp)
The Recipe How-To
Firstly, you need to get your chicken ready for the salad. So, heat up a large pan with some olive oil over medium-high heat.
Season chicken thighs and chicken breast fillets generously with some salt and pepper.
Place both the chicken cuts in the heated pan, skin-side down, and cook until browned and crispy. Once done, flip them over and cook for a few minutes on the other side as well.
Remove the chicken cuts from the pan and place them on a cutting board to cool slightly.
Once the chicken pieces are at room temperature, gently shred them into bite-sized chunks using two forks.
Prepare The Salad Ingredients
Meanwhile, wash and prepare your salad ingredients including 2 cups of thinly sliced cabbage, 1 thinly sliced red onion, 2 cups of roughly chopped celery, 1/2 cup of chopped fresh coriander leaves, 1/2 cup of roughly chopped fresh mint leaves, 2 cups of shredded carrots, and 1/2 cup of unsalted peanuts.
Combine all these ingredients in a large bowl and toss well.
Make The Dressing
In another small bowl, mix together 1 tablespoon of soft brown sugar, ½ cup of white vinegar, 2 tablespoons of freshly squeezed lime juice, 2 garlic cloves (minced), 1 red chili pepper (deseeded and finely chopped) , ¾ cup of water, and ½ cup of fish sauce.
Stir well until sugar dissolves completely in the mixture.
Assemble The Salad
Now let’s assemble our warm Vietnamese chicken salad: add the prepared chicken bits to the vegetable bowl containing all our yummy salad ingredients.
Pour the fish sauce dressing over the top of these ingredients and toss it all together until everything is coated evenly.
Finally, sprinkle some chopped unsalted peanuts on top of the salad for added crunch.
Serve And Enjoy
And, voila! A delicious Vietnamese warm chicken salad is ready in no time. Serve it immediately and enjoy your salad bowl filled with all the goodness and flavors of Vietnam.
Substitutions and Variations
When it comes to cooking, experimentation is key to discovering new flavors and textures. You can make several substitutions and variations to the Vietnamese Warm Chicken Salad recipe if you want to mix things up. Below are some ideas that you can try:
– Vegetarian option: Swap chicken for tofu or tempeh. These plant-based proteins complement the other salad ingredients. For a smoky flavor, grill or pan-fry the tofu or tempeh before mixing it in with the other ingredients.
– Seafood option: Love seafood? Try adding grilled or seared prawns or scallops to this Vietnamese-style salad. They add a sweet and savory flavor that complements the fresh vegetables and herbs.
– Noodle variation: If you’re not a fan of rice noodles, swap them out for egg noodles or even soba noodles. They lend a distinct flavor and texture to the dish.
– Greens swap: Want something different than cabbage for your greens? Arugula or mixed greens also work well in this recipe. They add a peppery taste that balances out the sweetness of the dressing.
If you have dietary restrictions, there’s no need to worry because this recipe is versatile enough to accommodate different needs. You can use gluten-free soy sauce, salt-reduced chicken stock, or even skip the peanuts if you have allergies. Just make sure to adjust the seasoning to balance out the flavors. Don’t be afraid to experiment and try new things – who knows, you might discover your new favorite salad recipe!
Serving and Pairing
When it comes to serving and pairing this Vietnamese Warm Chicken Salad, there are a few options to consider. First and foremost, this hearty salad can certainly stand alone as a meal on its own, as it’s packed with protein, healthy veggies, and flavor. However, it can also be enjoyed as a side dish or appetizer as part of a larger spread.
If you’re looking to serve this dish at a gathering, consider presenting it in a large salad bowl with some extra fresh herbs and chopped peanuts on top for garnish. The bright colors and bold flavors will be sure to impress your guests.
When it comes to pairing this salad with other dishes, there are plenty of options. If you’re feeling like sticking with the Vietnamese theme, try pairing it with some fresh spring rolls or vermicelli noodles. Alternatively, this salad would make an excellent accompaniment to grilled chicken or shrimp skewers, tofu stir-fry or crispy pork belly.
For drinks, I recommend serving this salad with something light and refreshing such as iced green tea or coconut water for the ultimate balance of flavors.
No matter how you choose to serve and pair this Vietnamese Warm Chicken Salad.Recipe, one thing is certain: your taste buds are in for a treat!
Make-Ahead, Storing and Reheating
Once you have prepared this lip-smacking Vietnamese Warm Chicken Salad recipe, you can store it in the refrigerator for up to two days. In fact, the flavors of this dish intensify and develop over time, making it even more delicious.
To store the Vietnamese salad, transfer it to an airtight container and keep it in the fridge. I recommend keeping the shredded chicken separate from the salad ingredients for better results. When you want to serve it again, take out the chicken and let it come to room temperature before reheating it.
The best way to reheat cooked chicken is by using a microwave or oven. If using a microwave, place the chicken in a microwave-safe dish, cover it with plastic wrap or a lid, and heat on high for 30 seconds intervals until heated through. If using an oven, preheat your oven to 350°F (175°C). Place the cooked chicken in an oven-safe dish and bake for about 10-12 minutes or until hot.
If you want to prep ahead of time, you can make the salad ingredients up to one day before you plan on serving it. The cabbage salad base is quite sturdy and won’t wilt easily, so you can mix everything together ahead of time without worrying about it getting soggy. Store the salad ingredients separately from the dressing until ready to serve.
Don’t forget that fresh herbs like mint and coriander are best used on the day of preparation because they tend to lose their flavor when stored for too long. Add these herbs right before serving to elevate your salad’s freshness and fragrance.
Overall, this Vietnamese Warm Chicken Salad is a great option for meal prep or batch cooking since it stores well in the fridge for a few days without losing any of its deliciousness. Just make sure to assemble everything just before serving to ensure maximum flavor impact!
Tips for Perfect Results
To ensure that your Vietnamese Warm Chicken Salad comes out perfectly every time, here are a few tips:
1. Don’t overcook the chicken: Overcooked chicken will result in dry and rubbery meat, which won’t be appetizing for your salad. To avoid this, cook the chicken until it’s just done and still moist. If you’re using chicken breast fillets, be sure to check their internal temperature with a meat thermometer to ensure that it reaches 165°F.
2. Use fresh ingredients: The key to any good recipe is fresh ingredients. The herbs in this recipe, such as fresh mint and coriander leaves, should be used when they are at their freshest to get the fullest flavor possible.
3. Marinate the chicken: Marinating the chicken infuses it with flavor and ensures that it stays tender while cooking. Be sure to marinate the chicken for at least 30 minutes before cooking.
4. Toast the peanuts: Toasting peanuts helps to bring out their natural oils and intensifies their nutty flavor. Place peanuts in a dry pan over low heat and stir constantly until they’re golden brown.
5. Use the right dressing: Nuoc Cham is a classic Vietnamese dipping sauce and makes an ideal dressing for this salad. Its sweet, sour, and spicy flavors complement the fresh ingredients very well.
6. Experiment with vegetables: While this recipe calls for cabbage, carrots, and celery, you can easily substitute or add other vegetables such as bell peppers or cucumbers to mix things up. This way, you can personalize your salad according to your preferences.
These simple tips will help you achieve perfect results every time you make this delicious Vietnamese Warm Chicken Salad recipe!
In conclusion, this warm Vietnamese chicken salad recipe is not only easy to make, but it is also packed with a variety of essential ingredients that result in truly authentic flavors. It’s not just any chicken salad, it’s a perfect blend of Vietnamese-inspired ingredients and an excellent way to bring something new to your table. The combination of tender chicken, fresh herbs, peanuts, and the tangy nuoc cham dressing will leave your mouth tingling with excitement.
So take those soft brown sugar, unsalted peanuts, garlic, red chili pepper, white vinegar, garlic, fish sauce, water and other ingredients and make this delicious and healthy salad recipe at home today. And if you’re skeptical about gluten-free soy sauce or salt-reduced ingredients, fear not! They taste just as great as their full-salt/full-gluten alternatives.
This recipe has something for everyone – whether you’re looking for a quick lunch recipe or planning a dinner party menu. So why not give it a try? Trust me; once you’ve tasted the flavorful zing of Vietnamese-style chicken salad in your mouth, you won’t be able to resist this recipe ever again.
Take inspiration from Vietnamese cuisine with this delicious warm chicken salad – it’s sure to satisfy even the pickiest eaters at your table!
Vietnamese Warm Chicken Salad Recipe
- 600 g chicken thighs or 600 g chicken breast fillets
- 4 tablespoons hoisin sauce
- 1 cup of thinly sliced celery
- 2 medium carrots, grated
- 1 cup cabbage, finely shredded
- 1 small onion, sliced finely
- 3 tablespoons fresh coriander leaves
- 3 tablespoons of fresh mint, finely shredded
- 3 tablespoons caster sugar
- 2 tablespoons water
- 1 tablespoon fish sauce
- 1 teaspoon of crushed garlic
- 2 tablespoons white vinegar
- 1 red chili pepper, seeded and finely chopped
- 2 tablespoons peanut oil
- 1 1/2 teaspoons of chopped garlic
- 1/3 cup unsalted peanuts, finely chopped
- 1 tablespoon soft brown sugar
- Marinate chicken in Hoisin sauce for at least 2 hours.
- Then grill or BBQ until cooked.
- Slice chicken into long thin strips.
- Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
- To make dressing put all ingredients into a jar and shake until sugar is dissolved.
- To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
- Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.