Quick Vietnamese Chicken Salad with Lime and Mint
A refreshing salad featuring shredded chicken, crisp vegetables, fresh herbs, and a tangy lime dressing perfect for a light meal. This vietnamese-inspired salads (gluten free) ready in about 30 minutes pairs large, julienned carrot, medium, thinly sliced cucumber, medium, thinly sliced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (about 12 oz) boneless skinless chicken breasts
- 1 large, julienned carrot
- 1 medium, thinly sliced cucumber
- 1 medium, thinly sliced red bell pepper
- 1/4 cup, chopped fresh mint leaves
- 1/4 cup, chopped fresh cilantro leaves
- 2, thinly sliced green onions
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1, minced garlic clove
- 1/4 tsp red chili flakes
- 1/4 cup, chopped, for garnish peanuts
Instructions
- Step 1: Place 2 boneless skinless chicken breasts in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until cooked through. Remove chicken and shred with two forks.
- Step 2: In a large bowl, combine shredded chicken, 1 large julienned carrot, 1 medium thinly sliced cucumber, 1 medium thinly sliced red bell pepper, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 minced garlic clove, and 1/4 tsp red chili flakes until sugar dissolves and dressing is balanced between sour and salty.
- Step 4: Pour dressing over salad and toss gently to combine. Garnish with 1/4 cup chopped peanuts before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Vietnamese Chicken Salad with Lime and Mint take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Vietnamese Chicken Salad with Lime and Mint?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, julienned carrot from drying out.
Can I substitute ingredients in Quick Vietnamese Chicken Salad with Lime and Mint?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Vietnamese Chicken Salad with Lime and Mint for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Vietnamese Chicken Salad with Lime and Mint gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
