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


Recipe Summary test

10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

2 2/3 cups
385 calories; protein 27.4g; carbohydrates 49.8g; dietary fiber 7.3g; sugars 35.4g; fat 10.5g; saturated fat 1.4g; cholesterol 59.5mg; vitamin a iu 8859.8IU; vitamin c 140.5mg; folate 117.6mcg; calcium 180mg; iron 3.4mg; magnesium 65.9mg; potassium 875.2mg; sodium 705.6mg; thiamin 0.2mg; added sugar 7g.

1 1/2 fruit, 2 1/2 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 1/2 fat