Warm Vietnamese Chicken and Herb Rice Salad

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

1 lb boneless chicken thighs, skinless
2 cups jasmine rice, cooked and cooled
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves
3 green onions, thinly sliced
1 medium carrot, julienned
1 medium cucumber, julienned
3 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp sugar
2 cloves minced garlic
1/4 cup chopped roasted peanuts
1 tbsp vegetable oil

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Instructions

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.
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.
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.
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.