Print Recipe
5 from 5 votes

Vietnamese Chicken Salad

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 2



  • 4 boneless skinless chicken thighs
  • 2 cloves garlic
  • 1 tbsp fish sauce
  • 1 tbsp fresh ginger
  • 3 tbsp honey or other sweetener
  • 1 lemongrass stalk

Pickled Radishes

  • 6-7 radishes thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tbsp honey*
  • ΒΌ tsp salt


  • 2 cups romaine lettuce shredded
  • 1 cucumber
  • 1 carrot
  • 1 chili thinly sliced
  • 6-7 mint leaves
  • 6-7 thai basil leaves
  • 1 tbsp sesame seeds


  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp honey or other sweetener*


  • In a blender or food processor combine the garlic, fish sauce, ginger, honey and lemon grass and blend until smooth.
  • Pour the liquid into a Ziploc bag along with the chicken thighs and let marinate for a minimum of 1 hour but ideally overnight.
  • Whisk the honey and red wine vinegar together, add in the salt and the thinly sliced radishes. Ensure that all of the radishes are submerged in the pickling liquid. Let sit for a minimum of 15 minutes, the longer you leave them, the more acidic they will taste.
  • To cook the chicken you can either cook it on a grill for approximately 4 minutes per side or alternatively bake in the oven for 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit)
  • Using a spiralizer or julienne, cut the cucumber into very thin noodles. Using a vegetable peeler or spiralizer cut the carrot into long thin ribbons. In a large salad bowl combine the shredded lettuce, cucumber noodles, carrot ribbons, pickled radishes, slices of chilli, mint, thai basil and the grilled chicken cut into pieces.
  • In a bowl whack together the lime juice, fish sauce and sweetener. Toss the salad with the dressing and sprinkle with sesame seeds before serving.


*omit the honey to make this Whole30