Ripe Deli’s Vietnamese chicken salad

Ripe Deli shares the recipe for their fresh and fragrant Vietnamese chicken salad. Bright, zingy and packed with flavour, there's a reason this salad is famous!

  • 15 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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Vietnamese dressing
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon sesame oil
  • 2 clove garlic, very finely chopped
  • 3 finely sliced red Asian shallots or ½ red onion
  • 2 small red chillies, very finely chopped, seeds removed, if preferred
Chicken salad
  • 3 x 200g free-range corn-fed chicken breast fillets
  • 2 tablespoon olive oil
  • sea salt and white pepper to taste
  • 1 cup bean sprouts
  • 1 cup Vietnamese mint leaves (preferably) or common mint leaves
  • 1 cup Asian basil or common basil
  • 4 cup finely shredded Chinese cabbage
  • 1 large spring onion, finely chopped
  • 2 large stalks celery, finely chopped
  • 1 small carrot, peeled and finely julienned
  • 4 tablespoon roasted peanuts, finely chopped


  • 1
    To make the dressing, place all the ingredients into a bowl and stir until the sugar is dissolved. Place to one side.
  • 2
    To prepare the chicken salad, first preheat the oven to 220ºC.
  • 3
    Heat a frying pan over a high heat. Brush the chicken with the oil and season with salt and pepper.
  • 4
    Place the chicken skinside down in the pan and sear for 2 minutes. Turn and sear for another minute. Place the chicken on a baking tray and cook in the oven for 8-10 minutes. Cover and rest for 20 minutes while preparing the remaining ingredients for the salad.
  • 5
    Shred the chicken into thin strips with your hands and place them in a large bowl. Toss together with the remaining salad ingredients except the peanuts.
  • 6
    Toss the dressing through the salad. Serve with the roasted peanuts sprinkled on top.