Vietnamese Grilled Chicken Salad


Time to take it easy on the stomach and “detox” after a whole weekend of ribs, steaks, burger and everything that comes with it :/

Memorial day weekend can be tough on the body.  I spent the whole weekend hiking and kayaking with 3 boys, needless to say all they wanted to eat was burgers and fries… oh and ribs.  I don’t think I ever craved a bowl of salad as badly as I did by the end of the weekend.

This recipe was adapted from Huy .


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  • 2 chicken breasts, thinly sliced (about 1 1/2 lbs)
  • 1 1/2 tablespoons garlic, minced
  • ¼ cup sugar
  • 1 tbsp fish sauce
  • 3 tbsp soy sauce
  • pepper to taste
  • 3 tbsp cooking oil

Salad (This is completely per your preference)

  • 1 small cucumber, sliced
  • Romain leaves, about 2 cups
  • 2 tbsp fresh cilantro, chopped
  • Handful of crushed peanuts


  • Mix all the ingredients listed with chicken and marinate for 8 hours to overnight.
  • Take the chicken out and let it come to room temperature.  Heat a grill pan on high.  Cook the chicken, about 6 minutes on each side, or until it’s cooked through depending on the thickness of your chicken.  **See notes about baking.
  • Arrange the salad in a bowl and top with the chicken.
  • Serve it with your favorite Asian style dressing, my favorite is this Garlic Lime Dressing


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