Vietnamese Chicken Salad

Vietnamese Chicken Salad For an Achy Tummy

Photo via

Photo via

This light and summery salad is a great lunch or dinner option from the first trimester on. With tummy calming ingredients like ginger and mint and plenty of protein to help you meet your daily needs, this salad is the perfect meal for any mom to be.

  • 2 stalks of celery, roughly chopped
  • 1 small onion, roughly chopped
  • 1 small carrot, roughly chopped
  • 1 chunk of ginger root, peeled 
  • 1 serrano chile, sliced in half lengthwise
  • 5 garlic cloves, whole and peeled
  • 2 tablespoons of soy sauce
  • ½ teaspoon of whole peppercorns
  • 1 pound of skinless, boneless chicken breasts
  • 1 pound of heavy savoy or Napa cabbage, shredded
  • ½ cup of chopped scallions, green parts only
  • ½ cup of loosely packed cilantro
  • ¼ cup of loosely packed mint leaves
  • 2 tablespoons of roasted peanuts, chopped
  • 2 tablespoons of lime juice
  • 2 tablespoons of orange juice
  • 1 tablespoon of distilled vinegar
  • 2 tablespoons of fish sauce
  • 1 teaspoon of ginger, freshly grated


  1. In a small bowl, whisk dressing ingredients together and set aside.
  2. For chicken, place 2 quarts of water in a medium saucepan on high heat. Add celery, onion, carrot, ginger, chile, garlic, soy sauce, cloves, and peppercorns.
  3. Bring to a boil, reduce to a simmer and continue to cook uncovered for 5 minutes. 
  4. Add chicken breasts to saucepan, cover and cook on low for 15-20 minutes until chicken is 
  5. Strain broth and set aside. Discard vegetables and set aside chicken to cool.
  6. To prepare the salad, shred chicken into bite-sized pieces.
  7. In a large bowl, toss cabbage, carrots, scallions, cilantro and mint leaves.
  8. Place on serving platter and mound chicken on top.
  9. Drizzle with dressing, garnish with roasted peanuts, serve and enjoy!