Vietnamese Chicken Salad with Mangoes
Super flavorful Vietnamese Chicken Salad with Mangoes and crispy wonton strips. This is a salad that you're going to want to make over and over again! The dressing sweet, tangy, and savory and is super simple to make and can be kept in the fridge for weeks!
Servings: 4 -6 servings
Ingredients
Dressing:
- 1/4 cup sugar
- 3 tablespoons water
- 1/4 cup fish sauce preferably nuoc mam or nam pla
- 2 tablespoons rice vinegar
- 1 1/2 tablespoon lime juice
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic grated
Salad:
- 4 ounces rice noodles cooked according to package directions
- 1 large mango julienned (use 2 if they are small or if you like more mango)
- 10 ounces cooked shredded chicken rotisserie chicken would work too (see note)
- 4 cups Napa cabbage finely chopped or shredded
- 2 carrots grated
- 1/4 cup each -- cilantro scallion, mint -- chopped
- 1 cup wonton strips see note
Instructions
- DRESSING: Place the sugar, water, fish sauce, and rice vinegar in a small saucepan over medium heat, stir to combine. When the sauce stars to barely come to a boil, remove from heat immediately. Stir in the lime juice,red pepper flakes, and garlic. Let sauce come to room temperature before dressing salad.
- SALAD: Add all the ingredients into a large bowl except the wonton strips, toss with the dressing when ready to serve. Top with the wotnon strips.
Notes
- Feel free to omit the chicken from this recipe. I've had it both with and without it and I think the salad is fantastic either way!
- To make the wonton strips at home: Purchase square wonton sheets. These are usually sold at asian supermarkets in the freezer section. Cut the squares into small strips. Heat 1-inch of oil in a skillet when hot, add the strips and cook them for about a 30 seconds to a minute. Remove them from the pan before they're totally brown to a paper towel lined plate.
