Vietnamese Chicken Salad

Vietnamese Chicken Salad Meal Prep

Good for you vegetables, chicken & a spicy vinaigrette. Topped with crunchy peanuts and a hit of lime.




  • 2 teaspoons sugar or honey (or more to taste)
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 lime, juiced
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil (or 2 teaspoons sesame oil)
  • 1/2 jalapeno, deseeded & minced
  • 1 clove garlic, minced

The Salad:

  • 2 tablespoons red onion, minced
  • 1 1/2 cups (about 1/4 small head) shredded cabbage
  • 2 carrots, shredded
  • 1/2 julienned cucumber
  • 2 cups sliced or diced chicken
  • 1 to 2 tablespoons of mint and/or cilantro
  • 1/2 cup chopped peanuts
  • 1/2 lime, in quarters, for serving, 1 to 2 slices per person
  • Optional: If desired, cooked rice noodles to mix in



Combine the sugar, vinegar, lime juice, fish sauce, and oil. Stir until sugar is dissolved. Add the jalapeno and garlic to the liquid.

For the Salad:

Combine the onion, cabbage, carrot, and cucumber together. Divide into two servings. Top with the peanuts and dressing and serve with lime.

If using Rice Noodles, prepare according to package directions, mix with salad before dressing.


This recipe is a part of my Chicken Meal Prep Plan. Make sure to pack the cucumber, dressing, lime & peanuts separately and don’t add the cucumber until ready to serve.

If you’re not using the Meal Prep Chicken, cook chicken for this recipe, about 10 to 12 ounces, raw; bake, saute or poach or use any leftover chicken.


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