Vietnamese Salad with Chicken

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You can easily substitute shrimp or tofu for the chicken. As there are multiple ingredients, if your market doesn’t carry a few items, such as lemon grass or tamarind paste, it’s fine to skip them; this salad will be loaded with flavor.

Vietnamese Salad with Chicken Recipe

Serves: Two

Prep Time: 25-30 Minutes


  • 1 Tbsp avocado oil
  • ¾ pound chicken breast, very thinly sliced 
  • ¼ tsp sea salt 
  • 1 stalk lemon grass, trim the top and base of the stalk (use only the bottom 3 inches; peel off any dry or tough outer layers, then mince)
  • 1 tsp ginger root, peeled and diced 


  • 2 cups cabbage, thinly sliced 
  • 2 medium carrots, grated 
  • 1 cup daikon radish (1 small daikon radish), grated
  • ¼ cup fresh basil, chopped
  • ¼ cup mint, chopped 
  • ¼ cup fresh cilantro, chopped 


  • 2 Tbsp macadamia nut oil 
  • Juice of 1 lime (~ 3 Tbsp) 
  • 1 tsp Tamarind paste 
  • 2 tsp sesame oil 
  • ½ tsp Tamari sauce 
  • 1 tsp honey 


  • 2 tsp sesame seeds 

Cooking Procedure:

  1. Heat a sauté pan to medium-high heat, add oil, then chicken (or other protein), salt, lemon grass, and ginger root. Stir occasionally until lightly browned, about 6-7 minutes, then set aside. 
  2. Combine salad ingredients in a serving bowl. 
  3. Whisk dressing ingredients until mixed. Toss with the salad and chicken.  
  4. Garnish with sesame seeds and serve. 

Vietnamese Salad with Chicken By Steven Masley, MD

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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