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+ servings
Vietnamese Chicken Salad

Keto Friendly High Protein Vietnamese Chicken Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Course Salad
Cuisine continental
Servings 4 servings


For the marinade and dressing

  • 1/4 cup lemon juice
  • 2 tbsp rice vinegar
  • 1 tbsp honey skip if using this as a keto meal
  • 2 tbsp lemongrass finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp ginger peeled and minced
  • 4 cloves garlic minced
  • 1/2 cup olive oil

For the salad

  • 500 gms chicken breast
  • 1 tbsp olive oil
  • 1 Chinese cabbage thinly sliced crosswise
  • 1 red bell pepper cored, seeded, and thinly sliced
  • 1 large carrot shredded
  • 2 medium English cucumber thinly sliced crosswise
  • 1/2 cup coriander chopped
  • 1/2 cup mint leaves chopped
  • 1/2 cup chopped fresh cilantro divided
  • 1/2 cup chopped fresh mint leaves divided
  • 1/4 cup peanuts lightly toasted


  • Mix all the ingredients of marinating and dressing. Coat the chicken breast in some of the sauce and set it aside for 30mins to an hour.
  • In a hot cast iron pan, heat some olive oil and cook the breast till browned on both sides and well cooked. Keep aside for resting for atleast 15minutes before slicing.
  • Shred the chicken in thin pieces. Mix the shredded chicken with rest of the salad ingriendents and pour 3 tbsp dressing to the same. Mix gently and serve topped with crunchy peanuts
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