Name: Warm Vietnamese Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vietnamese-inspired
Ingredients: 1½ tbsp salt-reduced gluten-free soy sauce; 1 tbsp fresh lime juice; 1 tsp brown sugar; 250g sweet potato noodles; 1 tsp extra virgin olive oil; 500g chicken breast mince; 2 tsp finely grated fresh ginger; 1 long red chili, finely chopped; 1 tbsp chopped fresh coriander root; 200g snow peas, sliced; 1 red onion, thinly sliced; 250g cherry tomatoes, halved; 2 tbsp chopped fresh coriander leaves; 100g mixed salad leaves

There’s something irresistibly satisfying about a meal that delivers both bold flavor and nourishing ingredients in one beautiful bowl. This Warm Vietnamese Chicken Salad is one of those recipes that makes you feel good from the inside out. It’s light yet filling, vibrant yet comforting, and incredibly simple to pull together—even on your busiest weeknight.

This salad is all about contrast. You’ve got sweet, spicy, tangy, and savory flavors mingling with crisp vegetables and tender chicken. The warm elements of the dish—like stir-fried chicken and just-cooked noodles—add a cozy touch, while the raw salad leaves and fresh herbs keep things bright and fresh. It’s the kind of dish that wakes up your taste buds and makes you feel like you’re doing something kind for your body.

The first time I tried this Warm Vietnamese Chicken Salad, I was standing in my small apartment kitchen, craving something light after a long day. I tossed it together with what I had on hand and was floored by how such humble ingredients created such big flavor. Since then, it’s been a go-to recipe in our house. Whether it’s a weeknight dinner, a meal prep lunch, or something to impress guests without too much effort, this salad checks all the boxes.

If you’ve never made a warm salad before, don’t worry—it’s easier than it sounds. And once you taste it, you’ll understand why this particular dish has become a favorite for so many. Let’s dive in and see what makes it so special.

Why You’ll Love This Recipe

This dish isn’t just another salad—it’s a full-on flavor explosion wrapped up in a healthy, easy-to-make meal. Here’s why you’ll want to keep this recipe in your regular rotation:

Simple ingredients, big impact: All the ingredients are easy to find at your local grocery store, and you probably have a few of them already in your pantry. No specialty shopping required.

Quick and fuss-free: From start to finish, this salad can be on your table in about 30 minutes. That makes it perfect for those nights when cooking feels like a chore.

Family-friendly and customizable: While it’s naturally a little spicy from the chili, you can easily tone that down to suit your family’s taste. It’s also gluten-free and can be adapted for different dietary needs.

Vibrant, fresh, and satisfying: With the crunch of snow peas, the sweetness of cherry tomatoes, the zing from lime juice, and the umami depth from soy sauce and coriander root, every bite is packed with flavor and texture.

Warm and comforting: Unlike cold salads, this one includes warm elements like stir-fried chicken and noodles, which make it perfect for cooler days or when you’re craving something a bit more substantial.

Health Benefits

Not only is this Warm Vietnamese Chicken Salad bursting with flavor, but it’s also loaded with nutrients that support a well-balanced diet. Here’s what makes it a nourishing choice:

High in protein: The lean chicken breast mince provides a solid dose of protein, which helps with muscle repair and keeps you feeling full longer.

Rich in vitamins and minerals: Snow peas and cherry tomatoes are packed with vitamin C, antioxidants, and fiber, all of which support your immune system and digestion.

Good carbs from sweet potato noodles: These naturally gluten-free noodles are a complex carbohydrate that delivers energy without spiking your blood sugar.

Low in added sugars: A small touch of brown sugar balances the flavor, but the overall dish remains low in added sugars, especially compared to bottled dressings or takeout options.

Supports gut health: Fresh ginger and coriander are known for their anti-inflammatory properties and can aid in digestion.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Nutrition Per Serving:
Calories: 380
Protein: 35g
Carbohydrates: 32g
Fat: 12g
Fiber: 5g
Sugar: 6g

Ingredients List

Here’s everything you’ll need to bring this Warm Vietnamese Chicken Salad together. Be sure to prep your ingredients in advance to make the cooking process go smoothly.

1½ tablespoons salt-reduced gluten-free soy sauce – adds salty depth and umami flavor
1 tablespoon fresh lime juice – brings brightness and a citrusy zing
1 teaspoon brown sugar – just enough to balance the acidity of the lime
250 grams sweet potato noodles – slightly chewy, naturally gluten-free, and satisfying
1 teaspoon extra virgin olive oil – for cooking the chicken
500 grams chicken breast mince – lean, high-protein, and quick to cook
2 teaspoons finely grated fresh ginger – adds warmth and an aromatic kick
1 long red chili, finely chopped – for a gentle heat (adjust to your liking)
1 tablespoon chopped fresh coriander root – earthy and fragrant, essential to Vietnamese flavor
200 grams snow peas, sliced – crisp, fresh, and sweet
1 red onion, thinly sliced – adds a sharp bite and color contrast
250 grams cherry tomatoes, halved – juicy and sweet
2 tablespoons chopped fresh coriander leaves – for garnish and a pop of freshness
100 grams mixed salad leaves – the base that ties everything together

Step-By-Step Cooking Instructions

Follow these simple steps to bring this warm salad to life:

Prepare the sauce:
In a small bowl, mix the gluten-free soy sauce, lime juice, and brown sugar. Stir until the sugar dissolves. Set aside to let the flavors meld.
Cook the sweet potato noodles:
Follow the instructions on the package—typically, they need to be boiled for about 6 to 8 minutes until soft but still slightly chewy. Drain well and set aside. If you’re making them ahead, toss with a few drops of olive oil to prevent sticking.
Cook the chicken:
Heat the olive oil in a large non-stick skillet or wok over medium heat. Add the chicken mince and cook, stirring frequently, for about 5 minutes or until browned and cooked through. Use a spoon to break the meat into small pieces as it cooks.
Add aromatics:
Stir in the grated ginger, chopped chili, and coriander root. Cook for another 2 to 3 minutes until the mixture becomes fragrant. Keep stirring so nothing sticks to the pan.
Toss in the vegetables:
Add the sliced snow peas and red onion to the pan. Cook for 1 to 2 minutes, just until they start to soften but still keep their crunch. Turn off the heat.
Combine everything:
Place the cooked noodles in a large bowl. Add the chicken and veggie mixture, then pour over the soy-lime dressing. Toss everything together gently to combine.
Assemble and serve:
To serve, divide the mixed salad leaves between four bowls. Top each with a generous portion of the warm chicken noodle mixture. Scatter halved cherry tomatoes and chopped coriander leaves on top.

How to Serve

This salad is super flexible when it comes to serving. Here are a few ideas:

Serve it as a main dish for lunch or dinner—it’s filling enough on its own.
Top with crushed peanuts for extra crunch and nutty flavor.
Add a wedge of lime on the side for squeezing over at the table.
If you’re prepping for a crowd, serve the components separately so everyone can build their own bowl.

Pairing Suggestions

To complete your meal, pair this salad with:

A refreshing cucumber mint cooler – balances the warmth and spice with a crisp, cooling sip.
Steamed jasmine rice – great if you want to make the meal a little heartier.
Lemongrass soup or miso broth – for a cozy, warming starter.

Storage, Freezing & Reheating Instructions

Storing leftovers:
Place any leftover salad in an airtight container and refrigerate for up to 3 days. Keep the salad leaves separate from the warm ingredients to prevent wilting.

Freezing:
You can freeze the cooked chicken mixture (without the noodles or salad) in a freezer-safe container for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating:
Gently reheat the chicken mixture in a skillet over medium heat or in the microwave until warmed through. Then toss with fresh noodles and salad leaves before serving.

Common Mistakes to Avoid

Overcooking the chicken: It can dry out quickly, so remove it from the heat once it’s just cooked through.
Not draining the noodles: Excess water can dilute the dressing and make the salad soggy.
Skipping the fresh herbs: Coriander root and leaves bring authenticity and freshness—don’t leave them out.
Using too much chili: Start with a little and add more if you like heat.
Dressing too early: Combine everything just before serving to keep the salad vibrant.

Pro Tips

Use a sharp knife or mandoline for ultra-thin onion slices that blend better with the other ingredients.
Toasted sesame seeds make a great garnish and add extra texture.
Soak sliced onions in cold water for 10 minutes if you want to mellow their sharpness.
Swap chicken for tofu or tempeh for a plant-based version.
Always taste and adjust the seasoning right before serving—sometimes a touch more lime juice brings everything together.

Frequently Asked Questions (FAQs)

Can I use regular soy sauce instead of gluten-free?
Yes, but keep in mind that regular soy sauce contains gluten. If you’re cooking for someone with a gluten intolerance, stick with the gluten-free version.

Is there a substitute for coriander root?
If you can’t find coriander root, use a bit more of the fresh leaves and stems. The flavor won’t be exactly the same, but it’ll still be delicious.

Can I use other noodles?
Absolutely. Rice noodles or even vermicelli work well here. Just adjust the cooking time according to the package.

How spicy is this dish?
With one red chili, it’s gently spicy. If you’re sensitive to heat, you can use half or remove the seeds before chopping.

Can I make this ahead of time?
Yes! Prepare the components separately and combine just before serving. This keeps everything fresh.

What’s the best way to store leftovers?
Keep the salad leaves and the warm mixture in separate containers. Combine when ready to eat.

Is this dish kid-friendly?
It can be. Omit the chili or use a smaller amount to make it more suitable for kids.

Can I add more vegetables?
Definitely. Shredded carrot, cucumber ribbons, or bean sprouts are great additions.

Can I use leftover cooked chicken instead of mince?
Yes, just shred it and toss it with the aromatics and sauce to warm through.

Does it work cold too?
It does! While it’s meant to be warm, the flavors are still lovely when served chilled.

Conclusion & Call to Action

There you have it—your new favorite weeknight meal that’s fresh, filling, and full of flavor. This Warm Vietnamese Chicken Salad brings together everything we love in a dish: nourishing ingredients, bold taste, and effortless prep. Whether you’re new to Vietnamese-inspired cooking or a seasoned pro, this recipe delivers every single time.

I’d love to hear how it turns out for you. Did you add a twist? Try it with tofu? Leave a comment and let me know. And if you snap a photo of your salad, feel free to tag me—I always enjoy seeing your creations!

Now go grab your ingredients and get cooking. This is one dish you’ll want to make again and again.