Vietnamese Mango & Chicken Salad

Vietnamese Mango & Chicken Salad

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From the EatingWell Kitchen

This sweet-spicy chicken salad recipe pairs crunchy cabbage, mango and chicken with a Vietnamese-inspired dressing made with fish sauce and lime juice.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce (see Tips)
  • 1 tablespoon minced garlic
  • 1 cup shredded cooked chicken (about 8 ounces; see Tips)
  • 2 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • 1 mango, chopped
  • 1/2 cup grated carrot
  • 1/4 cup chopped fresh mint
  • 2 scallions, sliced
  • 1 fresh serrano or jalapeño pepper, minced


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  1. Combine lime juice, oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and allow to marinate for 5 minutes.
  2. Add napa and red cabbage, mango, carrot, mint, scallions and pepper to the chicken; toss to combine.
  • Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
  • Poach chicken to quickly cook it for recipes that call for cooked chicken. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken.)

Nutrition information

  • Serving size: 2 2/3 cups
  • Per serving: 385 calories; 10 g fat(1 g sat); 7 g fiber; 50 g carbohydrates; 27 g protein; 118 mcg folate; 60 mg cholesterol; 35 g sugars; 7 g added sugars; 8860 IU vitamin A; 141 mg vitamin C; 180 mg calcium; 3 mg iron; 706 mg sodium; 875 mg potassium
  • Nutrition Bonus: Vitamin C (235% daily value), Vitamin A (177% dv), Folate (30% dv), Potassium (25% dv), Iron (19% dv), Calcium (18% dv), Magnesium (17% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 fruit, 2 1/2 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 1/2 fat

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