Skinny, Crunchy, Vietnamese Chicken Salad

I know you’re going to LOVE this main course salad. It’s a Vietnamese-inspired take on chicken salad.  It has wonderful bold flavors and a great crunch from the shredded cabbage, carrots, chopped cucumber, and red bell peppers. The dressing is delicious and semi-homemade. The base is a store-bought light vinaigrette doctored up with peanut butter, lime juice, and a dash of cayenne pepper.  It’s simple and absolutely delicious with each serving having 320 calories and 14 grams of fat.
Skinny, Crunchy, Vietnamese Chicken Salad

Helpful Tips About this Recipe

Makes 2 large main course salads

Healthy Benefits
Thanks to the romaine, cabbage, red bell peppers, and cucumbers, each salad has 8 grams of fiber!

Shopping Tips

Girard’s Champagne Vinaigrette is sold in most large supermarkets. Trader Joe‘s makes one too. If you can’t find this vinaigrette, you can use any light Italian dressing,
I love the cooked grilled chicken strips sold in packages at Trader Joe’s. Or, buy a store-bought cooked chicken and just use the chicken breasts with the skin removed.

WW Freestyle SmartPoints
SmartPoints 6-Green

WW Points Plus 8
SKINNY FACTS: for 1 large main course salad
320 calories, 14g fat, 2g sat. fat, 62mg chol, 33g prot, 22g carbs, 8g fiber, 368mg sodium, 6g sugar
FACTS: for SmartPoints
125 calories, 2g sat. fat, 1g sugar, 4g protein


Skinny, Crunchy, Vietnamese Chicken Salad

Skinny, Crunchy, Vietnamese Chicken Salad

No ratings yet
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Salad
Cuisine Asian, Vietnamese
Servings 2
Calories 320 kcal


Ingredients for Dressing:

  • ¼ cup Girard’s Light Champagne Dressing or Trader Joe’s or any light Italian dressing, see shopping tips
  • 2 tablespoons peanut butter, crunchy or creamy (I like unsalted peanut butter)
  • 1 tablespoon fresh lime juice or lemon juice
  • teaspoon cayenne pepper (red pepper)

Ingredients for Salad:

  • 4 cups romaine lettuce, chopped
  • 2 cups cabbage, shredded
  • cups cooked chicken breast, diced, see shopping tips
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, peeled and diced
  • 2 tablespoons cilantro chopped, for topping (optional)


  • In a small bowl, add all the dressing ingredients and whisk together. Be sure to keep mixing until the peanut butter dissolves. Refrigerate until ready to toss in salad.
  • In a large bowl, add all salad ingredients. When ready to serve, toss in dressing. Divide among 2 dinner-size plates. Top each with chopped cilantro, if desired.


Serving: 1saladCalories: 320kcalCarbohydrates: 22gProtein: 33gFat: 14gSaturated Fat: 2gCholesterol: 62mgSodium: 368mgFiber: 8gSugar: 6gBlue Smart Points: 4Green Smart Points: 6Plus Points: 8
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating