Vietnamese Chicken Salad

The surplus chicken, pickled vegetables and marinade from banh mi can be transformed into a salad—in just 15 minutes.

Slideshow: More Salads with Meat

  • Total Time:
  • Servings: 4

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  • 1/4 cup reserved chicken marinade
  • 1 tablespoon vegetable oil
  • 5 cups shredded green cabbage
  • 2 reserved grilled chicken-breast halves, sliced 1/3-inch thick
  • 1 medium shallot, thinly sliced
  • 1 cup reserved pickled carrots and daikon, drained
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped cilantro plus 6 large cilantro sprigs, for garnish
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large bowl, whisk the reserved chicken marinade with the vegetable oil. Add the cabbage, chicken, shallot, pickled carrots and daikon and chopped mint and cilantro and toss well. Season with salt and pepper, garnish with the cilantro sprigs and serve.

Contributed By Published June 2008

506314 recipes/vietnamese-chicken-salad-june-2008 2013-12-06T23:55:45+00:00 Nick Fauchald summer|entertaining|barbecue-cookout|asian|vietnamese|salads|4|basic-easy|healthy|no-cook|weeknight-dinner june-2008,Nick Fauchald,grilling recipes,grilled chicken,chicken salad,Vietnamese,pickled vegetables recipes,vietnamese-chicken-salad-june-2008 506314

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