Crunchy Vietnamese Chicken Salad with Spicy Lime Dressing

This Vietnamese-inspired chicken crunch salad is a flavor and texture powerhouse. Tender, garlic-seasoned dark meat chicken pairs with crisp cabbage, coleslaw mix and lightly pickled cucumbers, all tossed in a bright, spicy dressing made with chili sauce, Sriracha, ginger-garlic paste and fresh lime. The finishing touches-crunchy wonton strips and crispy fried onions-take this salad over the top.

Ready in just 20 minutes, this hearty salad is perfect for busy weeknights when you crave something satisfying, healthy and full of vibrant Southeast Asian flavors. It’s a complete meal in a bowl that will leave you feeling energized and happy.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of diced chicken and drain any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken in an even layer and season all over with garlic powder, salt and pepper. Cook undisturbed until browned on one side, 1-2 minutes. Then stir occasionally until browned all over and cooked through, 3-5 minutes more. Remove from heat and transfer to a paper-towel-lined plate. Wipe out the pan.
2. While the chicken cooks, wash and dry the produce. Trim and halve the cucumbers lengthwise, then thinly slice lengthwise into strips. Zest one lime and quarter both limes. Finely chop the cilantro.
3. In a large bowl, combine the cucumber strips with a big pinch of sugar and a big pinch of salt. Set aside to cure for a few minutes.
4. In a small bowl, whisk together the sweet Thai chili sauce, Sriracha, garlic-ginger scallion paste, lime zest, 2 tablespoons olive oil, ½ teaspoon sugar, ½ teaspoon water and the juice from half a lime. Stir until the sugar dissolves and the dressing is well combined. Taste and adjust with more lime juice, sugar or salt if desired.
5. Drain any excess liquid from the cucumbers and pat them dry with paper towels. To the bowl with cucumbers, add the cooked chicken, coleslaw mix, red cabbage and carrot mix and chopped cilantro. Toss with as much dressing as you like.
6. Divide the salad between bowls. Top with crispy fried onions and wonton strips. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast. Cook times may be slightly shorter; ensure the chicken reaches 165°F internally.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add wonton strips and fried onions just before serving to maintain crunch.

Is this salad gluten-free?

The wonton strips and crispy fried onions contain wheat, so this recipe is not gluten-free. For a gluten-free version, omit those toppings or use gluten-free alternatives.