Vietnamese chicken salad

Vietnamese Chicken Salad

I wanted to make spring rolls, but while chopping the vegetables and preparing the ingredients, I realized I preferred to toss everything into a salad with warm chicken and a dressing that captures a bit of everything I love about Vietnamese dishes. Since then, this recipe has remained just as it is because it's quicker and you don't have to deal with rice paper or rolling anything.

Quick Info

Total time: about 30 minutes
Preparation time: 15 minutes
Cooking time: 12 minutes (6 minutes on each side)
Servings: 2-3
Difficulty: easy
Recipe type: main salad, served cold or with warm chicken

Ingredients

For the chicken and glaze:
1 boneless, skinless chicken breast, sliced in half lengthwise
4 tablespoons soy sauce
1 teaspoon fresh ginger, grated
2 cloves garlic, crushed or minced
2 teaspoons brown sugar
2 teaspoons sesame oil
1 teaspoon curry powder
juice of 1 lime

For the salad:
salad leaves
rice vermicelli noodles (enough to fill a small bowl, to taste)
julienned carrots
bell pepper (red or yellow), sliced
fresh basil leaves
green onion

Instructions

1. In a small bowl, mix all the glaze ingredients: soy sauce, ginger, garlic, brown sugar, sesame oil, curry powder, and lime juice. Stir well until the sugar dissolves and the mixture is smooth.

2. Pour the glaze over the sliced chicken breast and let it sit for a few minutes while you heat the pan.

3. Heat a skillet over medium-high heat. Add the chicken breast along with all the glaze. Sauté for about 6 minutes on each side. By the end, the chicken should be fully cooked and well-glazed. If the sauce reduces too quickly, lower the heat.

4. Remove the chicken to a plate and let it cool for a few minutes, then slice it thinly.

5. Meanwhile, prepare the salad: tear the salad leaves into smaller pieces and place them in a large bowl. Add the prepared rice noodles (according to package instructions), julienned carrots, bell pepper strips, basil leaves, and sliced green onion.

6. Toss the salad, then top with the warm chicken slices. If there's any glaze left in the pan, you can drizzle it over the chicken or salad.

Why I Make This Recipe Often

I love it because it’s quick, doesn’t dirty too many dishes, and all the ingredients are easy to find. You can adjust the proportions or mix and match vegetables based on what you have on hand. The chicken stays tender and can be sliced while warm, and the dressing's flavor is balanced enough to go with any crunchy vegetables.

Tips and Variations

Tips

Don’t leave the chicken on the heat too long after the glaze has evaporated, or it may dry out. You can use a non-stick pan to prevent the sweet sauce from sticking.
If you don’t use all the chicken, you can store it in the fridge for a few hours and slice it cold into the salad.
It's easier to have everything prepped before you start cooking the chicken so that you don’t leave the meat waiting on the cutting board.

Substitutions

If you don’t have lime, you can use lemon. You can omit the sesame oil if you don’t have it, but it adds a unique flavor.
For soy sauce, use the light version if you want less salt.
Fresh basil can be replaced with mint or cilantro if you have it or prefer another flavor.

Variations

The glazed chicken can be replaced with quick-seared strips of tofu in the same glaze for a vegetarian version.
You can add thinly sliced cucumber or radishes for extra crunch.
If you like, sprinkle some toasted sesame seeds or crushed peanuts on top.

Serving Ideas

The salad is good both warm, right after the chicken is done, and cold if you have all the ingredients prepped in advance.
It can also serve as a heartier side dish alongside other Asian dishes if you're having a larger meal with friends.

Frequently Asked Questions

1. Can I use another type of meat instead of chicken breast?
Yes, boneless chicken thighs sliced into strips will work too, but you may need to adjust the cooking time slightly.

2. Should the rice noodles be warm or cold in the salad?
The noodles can be either cold or at room temperature, depending on your preference. I rinse them with cold water after boiling.

3. Should the glaze be thick or liquid when adding the chicken to the pan?
The glaze is quite liquid at first but thickens as the water evaporates. It’s normal for it to become thicker towards the end.

4. Can I make the salad without rice noodles?
Yes, but the salad will be lighter, almost like a summer main dish.

5. Can I skip the brown sugar?
Brown sugar helps with the glaze's texture and balances the flavor, but you can reduce the amount or use honey.

Nutritional Values

Estimated per serving (based on 2 large servings):
- Calories: 350-400 kcal
- Protein: 32-36 g
- Fat: 8-10 g
- Carbohydrates: 35-40 g

Values may vary depending on the exact amount of noodles and type of chicken used. The dressing has relatively low fat, and the salad is filling with plenty of fiber from the vegetables.

Storage and Reheating

The salad keeps well in the fridge for a few hours, but the noodles may become softer if left too long in the dressing. If you want to prepare it ahead of time, keep the ingredients separate and assemble them when serving. The chicken can be easily reheated in a skillet or microwave, but it’s also good cold, right on the salad.

 Ingredients: 1 skinless, boneless chicken breast, cut lengthwise into 2. For the glaze: 4 tablespoons soy sauce, 1 teaspoon fresh ginger, grated, 2 cloves garlic, crushed, 2 teaspoons brown sugar, 2 teaspoons sesame oil, 1 teaspoon curry powder, juice of 1 lime. For the salad: lettuce leaves, rice vermicelli, julienned carrots, sliced bell peppers, basil leaves, green onions.