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Vietnamese-Style Chicken Salad

Prep Time20 mins
Cook Time5 mins
Course: Salad
Cuisine: Vietnamese
Keyword: healthy, salad


  • 2 cups shredded cooked chicken I used air-fried chicken thighs
  • 1 small carrot
  • 1/2 head finely shredded lettuce
  • 1/2 small red onion about 1/4 if big onions are all you have
  • 1/4 cup finely sliced spring onion scallions
  • 1/2 cup mint leaves
  • 1/4 cup roasted peanuts


  • 1/4 cup honey
  • 2 tbsp white vinegar I used white rice wine vinegar
  • 2 tbsp fish sauce

Crispy lumpia noodles

  • 6 pcs lumpia wrapper cut into strips


  • For the dressing, mix all the ingredients together. Set aside until ready to serve.
  • To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on a paper towel. The noodles will crisp up even more as they cool.
  • Place the chicken, carrot, lettuce, onion, spring onion, and mint, in a large bowl.
  • Chop up the peanuts. I used a chopper but you can use a mortar and pestle too. Just make sure you don't chop too fine. Add these to the bowl with the chicken also.
  • Pour the dressing and mix until well combined. Pile onto a serving plate. Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.