Go Back

Chicken Salad with Vietnamese Dressing

Course Light Meal
Cuisine Fusion
Keyword Chicken Salad, Nuoc Mam
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 - 3 people
Author Scruff


  • 1 chicken breast
  • crispy noodles (optional)

Salad Mix

  • 100 gm cos lettuce or your choice, roughly chopped
  • 100 gm carrot, grated or cut into matchsticks
  • 100 gm purple cabbage, shredded
  • 100 gm bean sprouts
  • 10 Vietnamese mint leaves, torn (highly recommended but optional)
  • 10 Thai basil leaves, torn (optional)


  • 1 tbsp hot water
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 1 tsp white vinegar
  • 2 tbsp lime juice
  • 1 garlic clove
  • 1 chilli, finely chopped (optional)


  1. In a pot, boil plenty of water and cook the chicken breast for roughly 20 minutes.

  2. In a bowl, add the hot water and sugar. With a spoon, dissolve as much sugar as possible.

  3. Add the rest of the dressing ingredients and combine well. Cover the bowl with cling wrap and leave aside until needed

  4. Cut up all your vegetables and pat dry with a kitchen towel.

  5. After 20 minutes, take out the chicken and check if its done. If it is, let the chicken cool and then cut into small pieces. If not, then put it back into the water until done.

  6. Once the chicken is cut up into pieces, add 2 tbsp of dressing into the chicken and gently toss.

  7. In a salad bowl, mix all the salad ingredients and chicken pieces together.

  8. Add a 3 tbsp of dressing and toss through. Check the seasoning and add more dressing according to your taste.

  9. Garnish with crispy fried noodles.