Vietnamese Lemongrass Chicken Salad

This cool, crunchy salad features finely shredded cabbage, fresh herbs and a sweet touch of apple. For a more substantial meal, add brown rice noodles or serve with brown jasmine rice.

Active time: 25 minutes | Total time: 25 minutes

Vietnamese Lemongrass Chicken Salad

Ingredients

• 1 tsp lemongrass paste
• 5 tbsp lime juice (from about 2 1/2 limes)
• 1 1/2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 garlic clove
• 1 tsp chili garlic sauce (such as sambal oelek)
• 4 cups green cabbage, thinly shredded
• 3 cups rotisserie chicken breast, skin and bones discarded
• 2 medium Fuji apples, cored and chopped
• 1 1/2 cup snow peas, trimmed and thinly sliced
• 1 red bell pepper, very finely sliced
• 1 shallot, thinly sliced
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh cilantro leaves, torn
• 1/3 cup roasted almonds, roughly chopped

Directions

To a blender, add the lemongrass paste, lime juice, fish sauce, brown sugar, garlic, and chili garlic sauce. Blend until smooth and set aside.

In a large bowl, combine the cabbage, chicken, apple, snow peas, bell pepper, shallot, mint, and cilantro. Add about two-thirds of the dressing and toss to combine.

Transfer the salad to a serving platter and top with the almonds. Drizzle with the remaining dressing and serve immediately.

Serves: 6 | Serving Size: 2 cups

Nutrition (per serving): Calories: 240; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 58mg; Sodium: 609mg; Carbohydrate: 23g; Dietary Fiber: 5g; Sugar: 15g; Protein: 23g

Nutrition Bonus: Potassium: 569mg; Iron: 10%; Vitamin A: 45%; Vitamin C: 56%; Calcium: 6%

Originally published: August 24, 2018; Updated April 2026

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