Vietnamese Chicken Salad
Serves: 6 servings
  • For the chicken:
  • 1 pound boneless, skinless chicken thighs
  • ¼ cup fish sauce
  • zest and juice of 1 lime
  • 2 teaspoons coconut sugar
  • ½ sliced jalapeƱo
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • For the salad:
  • 4 heads little gems, thinly sliced
  • 4 scallions, white and light green parts, thinly sliced
  • 1 carrot, peeled, spiralized or julienned
  • 1 cucumber, spiralized or julienned
  • ¼ cup of each chopped fresh cilantro, mint and basil
  • ½ cup roasted peanuts, roughly chopped
  • Dressing:
  • 2 large garlic cloves, peeled, minced
  • 1-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 2 tablespoon sugar
  • 2 tablespoon rice vinegar
  • ¼ cup tablespoons lime juice
  • ¼ cup Vietnamese or Thai fish sauce
  • 1 Thai chile, seeded and minced (optional)
  1. Combine all ingredients for the chicken marinade in a shallow bowl. Add chicken and coat well. Cover and refrigerate for 3-6 hours.
  2. Place little gems, scallions, carrots, and cucumber in a large salad bowl.
  3. Whisk all dressing ingredients together in a small bowl or shake vigorously in a jar with a tight fighting lid.
  4. Heat 1 tablespoon oil in a grill pan or skillet over medium-high heat. Once hot, add chicken thighs and cook until browned on both sides and cooked through, about 8 minutes per side.
  5. Remove chicken to a clean plate and let cool.
  6. Once cooled, cut or shred chicken and add to salad bowl.
  7. Pour dressing over and toss well.
  8. Sprinkle salad with chopped peanuts and serve.
Recipe by Three Hungry Boys at