Vietnamese Chicken Salad

To turn this salad into a heartier main course, add 8 oz. cooked rice vermicelli noodles along with the chicken and cabbage and toss to coat well with the vinaigrette.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Vietnamese Chicken Salad
Review 1 for Vietnamese Chicken Salad
5 out of 5
5 out of 5
skinnyhen
Denver, CO
June 26, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Facebook sensation!
June 26, 2011
I made this for dinner, using the leftover chicken from the Pan-Seared Chicken with Mustard Sauce that is a related recipe to this one (also delicious!). I posted the recipe to my facebook page and it was an instant hit with multiple friends! Several of them tried it that week and we all loved it. It's simple, delicious, and very fresh tasting; perfect for dinner on a hot summer night when you don't feel like cooking. My entire family loved it, including my three young children. This will become a staple in my recipe rotation. It's also great with leftover beef sliced very thin. I recommend doubling the dressing portion of the recipe in order to have a little extra. Super delicious with white wine!
Pros: Quick, Good Value, Easy, Kid-Friendly, Healthy, Adaptable, Impressive, Will Make Again
Review 2 for Vietnamese Chicken Salad
5 out of 5
5 out of 5
JSpooky
St. Petersburg, FL
December 19, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Easy, cheap, great
December 19, 2010
I have made this recipe several times and really enjoy it. I use regular cabbage because it's cheaper than nappa and always make at least a double batch of dressing to have extra.