Vietnamese Grilled Chicken Salad

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This juicy, Vietnamese-inspired chicken dish, accompanied by crunchy vegetables, will be a hit with your friends and family.

Let's start cooking!

Toasted rice in a metal pan

Step 1 - Toast and blend glutinous rice

  • In a pan over low heat, toast the glutinous rice until medium brown, then set aside to cool.
  • Once it cools completely, blend into a powder then put aside
Satay meat on a skewer on a a grill

Step 2 - Blend, mold and sear satay

  • In a mixing bowl, add chicken, chicken fat, ½ Tbsp chili powder, 2 cloves minced garlic, 1 Tbsp sugar, 1 Tbsp tapioca flour, ½ Tbsp paprika powder, ½ tsp salt and blended glutinous rice powder then mix well to combine.
  • In a blender, blend the chicken mixture, then rest in the fridge for at least 30 minutes to set the meat.
  • To make the satay, mold the meat mixture onto a skewer.
  • Using your hands, shape the meat into a long cylinder shape.
  • Repeat the same steps until all mixture is used up.
  • Using the same pan as before, or on a grill, heat up 1 Tbsp vegetable oil and sear until the meat becomes firm. Set aside.
  • In a pot of boiling water, blanch the vermicelli for 2 to 3 minutes until cooked. Drain then set aside.
  • To make the salad dressing, in a bowl, stir 2 Tbsp sugar, ½ cup water, and 3 Tbsp lime juice together until the sugar dissolves.
  • Add 2½ Tbsp Vietnamese fish sauce, 1 clove minced garlic and sliced chili padi and mix well. Set aside.
For the dressing itself, you can customize it according to your preference -more chili padi for more heat; Vietnamese fish sauce for saltiness and sugar for sweetness.

Step 3 - Prepare salad ingredients

  • Shred the cucumber, carrot, lettuce and purple cabbage separately.
  • Chop the purple onion and slice the tomato. Set aside.

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