I know, I know—yet another healthy salad?? But trust me on this one. This healthy Vietnamese chicken salad is a game-changer. It’s crunchy, light, and loaded with fresh herbs, making it the perfect balance of flavor and health. Plus, it’s naturally low-carb and keto-friendly, so you can enjoy it guilt-free.
This recipe is close to my heart. My husband Patrick always talked about a little restaurant called Le Tonkin that served the most incredible Vietnamese salad. On our honeymoon, he finally took me there. The moment we walked through the door, the aromas of lime, garlic, and fresh herbs hit us. The salad was so simple yet unforgettable—tender chicken, crunchy vegetables, and that addictive Vietnamese dressing.
Ever since, I’ve been making my own version at home, and this is my healthy Vietnamese chicken salad recipe I can’t wait to share it with you.
???? Protein Score
- Protein per serving: 29g
- ???? Powerhouse: 25g+ protein per serving (meal-in-one)
Lean chicken breast makes this a high-protein, low-carb main dish.
Protein Boost Options
If you want to push it even higher:
- Increase chicken to 3 breasts for 35g+ per serving
- Add extra roasted peanuts or sliced almonds
- Top with a soft-boiled egg
- Add grilled shrimp alongside chicken for a surf-and-turf version
- Serve with a small side of Greek yogurt lime sauce for extra protein
Why You’ll Love This Vietnamese Chicken Salad
- Light & refreshing – A crunchy mix of lettuce, sprouts, and fresh herbs.
- Healthy & low-carb – Perfect for keto or anyone wanting a lighter meal.
- Meal-prep friendly – Make the chicken and dressing ahead to assemble quickly.
- Packed with flavor – Sweet, tangy, salty, and spicy all in one bite.
Ingredients
Salad Base
- 2 chicken breasts, boiled and shredded
- 2 cups iceberg lettuce (or Chinese cabbage), finely shredded
- 2 carrots, peeled and finely shredded
- ½ cup fresh mint leaves
- ½ cup fresh coriander leaves
- 1 cup soybean sprouts
- ½ red onion, thinly sliced
- 3 tablespoon roasted salted peanuts, chopped
Vietnamese Dipping Sauce (Nuoc Cham)
- 6 tablespoon water
- 2½ tablespoon monk fruit sweetener (or sugar substitute of choice)
- 2 tablespoon fish sauce
- 1½ tablespoon lime juice (about 1 lime)
- 1 garlic clove, minced (optional)
- 1 bird’s eye chili, thinly sliced (or chili flakes to taste)
Healthy Vietnamese Chicken Salad
Ingredients
Salad Base
- 2 chicken breasts boiled and shredded
- 2 cups iceberg lettuce or Chinese cabbage, finely shredded
- 2 carrots peeled and finely shredded
- ½ cup fresh mint leaves
- ½ cup fresh coriander leaves
- 1 cup mung bean sprouts
- ½ red onion thinly sliced
- 3 tablespoon roasted salted peanuts chopped
Vietnamese Dipping Sauce
- 6 tablespoon water
- 2½ tablespoon monk fruit sweetener or sugar substitute of choice
- 2 tablespoon fish sauce
- 1½ tablespoon lime juice about 1 lime
- 1 garlic clove minced (optional)
- 1 bird’s eye chili thinly sliced (or chili flakes to taste)
Instructions
- Cook the chicken: Place chicken in a saucepan, cover with water, bring to a boil, and simmer 12–15 minutes until cooked. Let cool, then shred.
- Make the dressing: In a small bowl, whisk water, monk fruit sugar, fish sauce, lime juice, garlic, and chili until dissolved. Adjust sweetness or spice as needed.
- Assemble the salad: In a large bowl, combine lettuce, carrots, sprouts, mint, coriander, onion, and shredded chicken. Toss gently.
- Serve: Drizzle with dressing, sprinkle with peanuts, and enjoy immediately.
Notes
Nutrition
Variations & Tips
- Leafy base: Traditionally made with Chinese cabbage, but shredded lettuce works too.
- Make it spicier: Add extra chili flakes or fresh red chili.
- Protein swaps: Try shrimp or tofu for a fresh twist.
- Meal prep: Cook chicken + dressing in advance, then toss with veggies before serving.
How to Serve This Salad
- As a light low-carb lunch or dinner.
- With grilled chicken skewers for a heartier meal.
- As part of a healthy summer menu with fresh rolls and grilled shrimp.
FAQs About Vietnamese Chicken Salad
Can I make this salad ahead of time?
Yes! Prepare the chicken and dressing up to 2 days ahead. Assemble the veggies fresh before serving so they stay crunchy.
What if I don’t eat fish sauce?
You can swap soy sauce or tamari for a different but still delicious dressing.
Can I store leftovers?
Yes, but keep dressing separately. Dressed salad will get soggy, store veggies and chicken airtight for up to 2 days, then toss before serving.If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Try These Next
- Tomato and Basil Keto Quiche Crust (your low-carb crust reference)
- Bacon Spinach Quiche (with low-carb crust option)
- Chimichurri Turkey Burgers (for a high-protein dinner)
- Garlicky Shrimp Mofongo (no fry method)
Cook With Love, Eat With Joy!
Share Your Experience
Did you make this recipe? I’d love to see it.
Tag @petitgourmetsd and use #petitgourmetsd so I can share your plate.
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WOW! This made me hungry.
Thank you Thaís! ?
Your husband knows what's good Gaila, because this salad looks delicious! Nice and light for summer!
Yes Mary Ann! He does know! hehehe thanks for stopping by!
No wonder Patric loves this salad. It's a perfect combo of chicken and crsispy and juicy veggies. Love the addition of mint and coriander leaves - fresh and delicious!
Wow, what a fun story, Gaila! That's the amazing thing about food. It is a universal language, and most recipes are packed with memories. I love that you recreated this salad based on one of your husband's favorite restaurants! It sounds delicious, and I definitely want to give this one a shot! 🙂 Hope you're having a great week so far!
Hey David! yes food is an universal language! as you say, a form of expression where we tell the rest of the world how we feel and how we want them to feel too! Have a great week!