Vietnamese Chicken Salad

60 mins (prep 60)
16 ingredients
makes 8 servings
Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

Categories:  salad , entertaining , back-to-school , vietnamese , southeast-asian , potluck , family-reunion , asian ,
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Serving Size (69.9 g)
Servings 8
Amount per Serving
Calories 181.46 Calories from Fat 101.97
% Daily Value *
Total Fat 11.33g 139.45%
Saturated Fat 1.96g 78.21%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 133.91mg 44.64%
Total Carbohydrate 15.81g 42.16%
Dietary Fiber 7.11 g 227.48%
Sugars 4.06 g %
Protein 8.8g 140.86%
Vitamin A 6300.55IU% Vitamin C 2.06mg%
Calcium 242.49mg% Iron 13.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lime juice, finely chopped garlic, peeled, finely chopped, red chiles, whole chicken, asian fish sauce, packed light brown sugar, red chiles, peeled, finely chopped, fresh lime juice, salted, torn basil leaves, an, lime wedges, red chiles