Vietnamese Chicken Salad with Leftover Roast Chicken

A fresh and vibrant Vietnamese Chicken Salad made with leftover roast chicken, vermicelli noodles, crunchy vegetables and herbs, tossed in a zesty lime dressing — ready in just 15 minutes.

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Course: Salad

Cuisine: Vietnamese

Keyword: Asian Chicken Salad, Chicken Salad, Vietnamese Salad

Cook Time: 10

Servings: people

Calories: 327kcal

Equipment

1 mandoline slicer or sharp knife
1 vegetable julienne peeler or box grater

Ingredients

Salad:

1½ cups cooked chicken shredded (leftover roast or store-bought BBQ/rotisserie)
100 g vermicelli noodles
2 cups finely shredded purple cabbage
1 medium carrot julienned or grated
3 green shallots spring onions, finely sliced
1 cup fresh bean sprouts
½ cup fresh coriander leaves
½ cup fresh mint leaves
¼ cup roasted peanuts roughly chopped
2 tbsp crispy fried shallots optional, store-bought

Dressing

3 tbsp fresh lime juice about 1½ limes
1½ tbsp fish sauce
1 tbsp rice vinegar
2 tsp sugar
1 clove garlic finely grated or minced
1 tsp finely grated fresh ginger
1 small red chilli finely chopped (adjust to taste)
1½ tbsp neutral oil grapeseed or vegetable

Instructions

Soak the noodles: Place vermicelli noodles in a heatproof bowl and cover with just-boiled water. Soak for 5–7 minutes until tender. Drain, rinse under cold water and cut into shorter lengths if needed.
Make the dressing: Whisk all ingredients together until the sugar dissolves. Taste and adjust the balance — it should be bright, salty, sweet and just the right amount of spicy.
Assemble the salad: In a large bowl, combine the shredded chicken, noodles, cabbage, carrot, bean sprouts, shallots, coriander and mint.
Dress and toss: Pour over the dressing and toss well to combine.
Serve: Transfer to a platter or serving bowl. Sprinkle with roasted peanuts and crispy fried shallots just before serving.

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