Vietnamese-Style Chicken Salad
Ingredients
- 2 cups shredded cooked chicken I used air fried chicken thighs
- 1 small carrot
- 1/2 head finely shredded lettuce
- 1/2 small red onion about 1/4 if big onions are all you have
- 1/4 cup finely sliced spring onion (scallions)
- 1/2 cup mint leaves
- 1/4 cup roasted peanuts
Dressing
- 1/4 cup honey
- 2 tbsp white vinegar I used white rice wine vinegar
- 2 tbsp fish sauce
Crispy lumpia noodles
- 6 pcs lumpia wrapper cut into strips
Instructions
- For the dressing, mix all the ingredients together. Set aside until ready to serve.
- To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. The noodles will crisp up even more as they cool.
- Place the chicken, carrot, lettuce, onion, spring onion, and mint, in a large bowl.
- Chop up the peanuts. I used a chopper but you can use a mortar and pestle too. Just make sure you don't chop too fine. Add these to the bowl with the chicken also.
- Pour the dressing and mix until well combined. Pile onto a serving plate. Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.
Notes
Changes from the original recipe:
- The original recipe used cabbage. The lettuce worked better for me because I like my cabbage cooked.
- She also included some chilies and shallots. These felt more optional to me but do try it the way she recommended.