Warm Vietnamese Chicken and Herb Rice Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining warm shredded chicken, fragrant herbs, and fluffy jasmine rice tossed in a light fish sauce and lime dressing. This vietnamese-inspired chicken ready in about 27 minutes pairs boneless chicken thighs, skinless, jasmine rice, cooked and cooled, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 12 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to boil and poach 1 lb boneless skinless chicken thighs for 12 minutes until cooked through. Remove and shred the chicken finely with two forks.
  2. Step 2: In a large bowl, whisk together 3 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp sugar, and 2 minced garlic cloves until the sugar dissolves to make the dressing.
  3. Step 3: Add 2 cups cooked jasmine rice, shredded chicken, 1/4 cup each of fresh mint, cilantro, and Thai basil leaves, 3 thinly sliced green onions, 1 julienned carrot, and 1 julienned cucumber to the bowl. Toss gently to combine and coat everything with the dressing.
  4. Step 4: Drizzle 1 tbsp vegetable oil over the salad and toss once more. Serve topped with 1/4 cup chopped roasted peanuts for crunch and extra flavor.

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Frequently asked questions

How long does Warm Vietnamese Chicken and Herb Rice Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 Warm Vietnamese Chicken and Herb Rice Salad?

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 fresh mint leaves from drying out.

Can I substitute ingredients in Warm Vietnamese Chicken and Herb Rice Salad?

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 Warm Vietnamese Chicken and Herb Rice Salad 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.

What goes well with Warm Vietnamese Chicken and Herb Rice Salad?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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