Vietnamese Chicken and Herb Salad with Garlic-Lime Dressing

This vibrant Vietnamese-inspired salad combines tender dark meat chicken with crisp coleslaw mix, fresh cilantro and mint leaves. Grape tomatoes and cucumber add bursts of color and flavor; crispy fried onions and peanuts contribute a welcome crunch; and sliced chili adds a touch of heat.

The zesty garlic-lime dressing brings everything together for a light yet satisfying meal. Perfect for a quick weeknight dinner or a refreshing lunch.

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Ingredients

1 tablespoon Fish SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) 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. Wash and dry produce. Peel and mince or grate garlic. Zest half the limes; quarter all the limes. Thinly slice chili. Halve tomatoes. Trim and thinly slice cucumber into rounds. Finely chop cilantro and mint.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. While chicken cooks, in a large bowl, combine garlic, lime zest, fish sauce, 2 tsp sugar (4 tsp for 4 servings), a large drizzle of olive oil, juice from half the lime wedges, a pinch of salt and as much chili as you like. Whisk until thoroughly combined and slightly thickened.
4. To bowl with dressing, add coleslaw mix, tomatoes, cucumber, cilantro, mint and chicken. Toss to coat; season to taste with salt and pepper. Divide salad between shallow bowls. Top with crispy fried onions and peanuts. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast. Adjust cooking time as needed, as breast meat cooks faster and can dry out.

Is this salad gluten-free?

The recipe contains fish sauce and crispy fried onions which may contain wheat. Check labels for gluten-free versions if needed.

How can I make this salad ahead of time?

Prepare the dressing and chop vegetables in advance. Cook the chicken and store separately. Toss everything together just before serving to keep the salad crisp.