1. Cook the Chicken

Start by cooking the chicken breasts or thighs. There are two common ways to prepare the chicken for this salad: poaching or grilling. Both methods are quick and easy, so choose the one that works best for you.

• Poaching Method: Place the chicken in a saucepan with enough water to cover it. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the pot and let it cool for a few minutes. Shred the chicken into thin strips using two forks.
• Grilling Method: Preheat the grill or grill pan over medium heat. Season the chicken with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Allow the chicken to rest for a few minutes before shredding it into thin strips.

Once the chicken is shredded, set it aside while you prepare the other salad ingredients.

2. Prepare the Vegetables

While the chicken is cooking, prepare the vegetables. Shred the cabbage into thin strips, using a knife or a mandoline slicer for uniform pieces. If you like, you can use a combination of green and purple cabbage for added color.

Next, julienne the carrot and cucumber. You can use a julienne peeler or a sharp knife to create thin strips. If you prefer, you can also grate the carrot for a finer texture.

Chop the fresh cilantro and mint, which will add a burst of fresh flavor to the salad. These herbs are essential for giving the dish its authentic Vietnamese flavor, so don’t skip them.

3. Make the Dressing

To make the dressing, whisk together the fish sauce, lime juice, rice vinegar, sugar, garlic, and chili garlic sauce (if using) in a small bowl. The fish sauce adds a savory depth of flavor, while the lime juice and vinegar contribute a tangy balance. The sugar will help round out the flavors, and the garlic and chili garlic sauce add extra depth and heat.

Add water to the dressing to thin it out to your desired consistency. Taste the dressing and adjust the seasoning as needed. If you prefer a sweeter dressing, add more sugar; if you want more acidity, add a bit more lime juice or vinegar.

Finish the dressing with a pinch of freshly ground black pepper. Set the dressing aside while you assemble the salad.

4. Assemble the Salad

In a large mixing bowl, combine the shredded cabbage, julienned carrot, julienned cucumber, and shredded chicken. Toss the ingredients together gently to combine, making sure the vegetables and chicken are evenly distributed.

Add the fresh cilantro and mint to the bowl, and toss again to incorporate. These herbs will bring a fresh, aromatic quality to the salad.

If you’re using roasted peanuts, sprinkle them on top for a crunchy element. Fried shallots add another layer of texture and flavor, so consider adding them for a touch of crispy richness. If you like your salad spicy, add the thinly sliced red chili for an extra kick.

5. Dress the Salad

Just before serving, pour the dressing over the salad. Start with half of the dressing and toss the salad gently. Taste and add more dressing as needed, depending on your preference for flavor intensity.

Be careful not to overdress the salad, as the fresh ingredients should shine through. The dressing should lightly coat the vegetables and chicken, bringing everything together without overwhelming the flavors.

6. Serve

Once the salad is dressed, serve it immediately. Vietnamese Chicken Salad is best enjoyed fresh, as the crispness of the vegetables and the freshness of the herbs are key components of the dish.

Garnish with additional peanuts, fried shallots, or herbs if desired, and enjoy!