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Vietnamese Chicken Salad
with mushrooms / carrots / cucumbers / lime dressing

Active: 35 min Total: 55 min
This refreshingly light Vietnamese-inspired salad got great reviews when it was first featured in Summer 2016. All of the components for the salad can be prepared ahead of time for quick assembly at dinner.
Smarts: Southeast Asian dressings are very light and will gather in the bottom of the bowl. Just toss everything together as you eat to keep the salad coated in dressing.


Vietnamese Chicken and Mushrooms:
  • Chicken breasts, boneless and skinless - 1 1/2 lbs , sliced
  • Honey - 3 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Vietnamese Dressing with Lime:
  • Ginger - 1 inch
  • Honey - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Fish sauce - 4 Tbsp
  • Limes, juice - 2
  • Water - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
Vietnamese Salad:
  • Carrots - 5 oz , matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz , matchsticks
  • Lettuce, green and small - 1 head , chopped
  • Mint, fresh - 8 leaves , chopped
  • Cashews, roasted and unsalted - 1/2 cup
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup


  1. Marinate chicken - Cut chicken into thin slices. Combine honey (portion for the chicken) and aminos and pour over chicken pieces. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with honey (portion for the dressing), vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
  3. Mushrooms - Thinly slice mushrooms and remove any tough stems. (Can be done up to 3 days ahead)
  4. Carrots (if not pre-shredded) / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
  5. Lettuce / Mint - Prep as directed.

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  1. Heat a wok or saute pan over medium-high heat. Add first part of cooking oil. Add mushrooms and saute until mushrooms are tender, 3 to 4 minutes. Transfer mushrooms to a plate and return pan to heat.
  2. Add second part of cooking oil. Use a slotted spoon to transfer chicken to hot wok, reserving marinade, and saute until chicken is nearly cooked through, 4 to 5 minutes. Add the cooked mushrooms back to the wok along with all of the reserved marinade and continue cooking until marinade reduces and coats chicken, ~2 minutes more.
  3. Whisk dressing. Taste and season if needed by adding a pinch of salt or some lime juice.
  4. Assemble salads by combining lettuce, cucumbers, carrots, mushrooms, and chicken in serving bowls. Top with mint and cashews. Pour dressing over salad just before serving and toss well. Enjoy!



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