Vietnamese Mango & Chicken Salad

July/August 2013

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

Vietnamese Mango & Chicken Salad

Makes: 2 servings, 2 2/3 cups each

Serving Size: 2 2/3 cups each

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Total Time:


  • 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


  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.

Tips & Notes

  • Tips: 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.)


Per serving: 385 calories; 10 g fat (1 g sat, 6 g mono); 60 mg cholesterol; 50 g carbohydrates; 7 g added sugars; 27 g protein; 7 g fiber; 706 mg sodium; 876 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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Recipe Categories

Type of Dish
Salad, main dish
Ease of Preparation
Total Time
15 minutes or less
Main Ingredient
Preparation/ Technique

July/August 2013
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