Vietnamese Fried Chicken Salad (Paleo)

Vietnamese Fried Chicken Salad (Paleo)

Megan Hors d'oeuvres, Condiments & Sides, Main Dishes, Whole Food Recipes 12 Comments

The best salads have a lot of interest: different textures, different temperatures, the best quality ingredients and a lovely dressing, presentation and often a delicious source of protein.

Asian salads with fresh herbs are inviting. Fresh mint, basil and cilantro add beauty; but when you taste them they also taste of life and risk and nourishment. Herbs have a voice of their own, often transporting us to another land or culture, especially when they’re mixed into ingredients that also echo their origins: ingredients like real fermented soy sauce or fish sauce.

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Fish Sauce

One of my favorite ingredients is real fish sauce. It’s native to both Thai and Vietnamese cooking and is made with just two ingredients, when made according to tradition: anchovies and sea salt. While anchovies may not evoke mental feelings of pleasure for all, the sauce is appealing to most palates when it’s a component. It’s needed for that perfect authentic flavor. There are many brands of fish sauce available, but only in the last couple of years have I been able to buy and use it again, because of this traditional/Paleo version, made by Red Boat. I definitely did a happy dance when I found this product, because you can’t achieve the right flavor profile without fish sauce in many Asian recipes. And most fish sauces available today are commercially produced with unhealthy ingredients.

Fried Chicken

The best fried chicken is a bit peppery, and the texture of the coating is crispy, full of flavor, both crunching and tender as you bite into it. I figured out a trick for frying it that doesn’t use too much fat. (I love fat, but it’s pricey and makes for a big ordeal when you have to deep-fry in a lot of it!) This trick gets the chicken cooked through perfectly, without a long fry time that risks cooking the exterior too dark. And it’s not messy or a lot of work.

The trick is to use boneless, skinless chicken thighs. They get dipped in egg and a simple spiced cassava flour coating and fried in only several tablespoons of fat. (I like to use avocado oil + animal fat, both of which do well with extended high heat frying.) Cassava flour lends some of the magic. It functions a lot like white flour, but without the grains and with added gut benefits. The other key to success is opening/unrolling the chicken thigh, that’s already been deboned and splaying it flat, so there’s greater surface area (i.e. more crispy coating goodness) so the chicken cooks through faster. You won’t miss the skin, because the coating is so good. (Or you can debone your own thighs and leave the skin on.)

Vietnamese Fried Chicken Salad (Paleo)

Beauty

If you have 10 extra minutes when you make this salad it’s very easy to make it pretty. By thinly slicing juicy and buttery foods, foods like mango, watermelon and avocado, you can make a lovely display of color. Adding fresh herbs for garnish and edible flowers, like the wild mint I picked, adds visual interest. Slicing the fried chicken adds variation (instead of big chunks of meat) and makes eating the salad more accessible. A sprinkling of sesame seeds is pretty and sets the tone for the Asian themed salad.

Create a beautiful composed salad because the process is artistic and fun. Your guests will be pleased and enticed.

Vietnamese Fried Chicken Salad

Gather the Ingredients

The only ingredients in this salad that need measuring are the dressing and the fried chicken. The rest of the salad should be poetic, using produce that’s traditional to Asian cuisine and in keeping with what’s growing in your area at the time. Right now it’s summer in Oregon. We have abundant watermelons! And lots of fresh mint. I recommend using avocado and mangoes if you can access good ones. Peel them and slice them thinly.

Grab a large platter and spread across the middle one large head of romaine or two heads of butter lettuce, washed and chopped. (Double the quantity for a bigger crowd. This recipe serves 5.) Arrange the avocado and mango by fanning the slices. Create areas of color. Slice the cooling chicken thighs diagonally and place them over the center of the salad. Add seasonal and Asian produce: watermelon, snap peas, bean sprouts, jicama or carrots julienned, green onions, cucumber.

Tuck in lots of fresh herbs: cilantro, mint and/or basil. Drizzle the dressing over all, especially over the veggies. Sprinkle sesame seeds over the chicken. Step back and look at the salad, adjusting as needed so it’s pretty and well-balanced.

Eh voila!

 

Vietnamese Vinaigrette
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You can double the recipe, as needed. I find that 1/2 cup of this dressing is perfect for this size salad.
Servings Prep Time
1/2 cup dressing 5 minutes
Servings Prep Time
1/2 cup dressing 5 minutes
Vietnamese Vinaigrette
Yum
Print Recipe
You can double the recipe, as needed. I find that 1/2 cup of this dressing is perfect for this size salad.
Servings Prep Time
1/2 cup dressing 5 minutes
Servings Prep Time
1/2 cup dressing 5 minutes
Ingredients
Servings: cup dressing
Instructions
  1. Combine all ingredients in a small bowl and whisk to dissolve the sweetener. Or use a mason jar with screw top lid and shake to dissolve.
Recipe Notes

This is lovely toasted sesame oil.

Find Red Boat Fish Sauce here.

Find artisanal, non-GMO, fermented soy sauce here.

If you prefer coconut amino acids to soy sauce, find that here.

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Paleo Fried Chicken
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Print Recipe
If you like your fried chicken a bit on the extra spicy side, you can either add hot sauce to the egg mixture or you can add cayenne pepper to the flour mixture, to taste. (You can even marinate the chicken ahead of time in hot sauce, or hot sauce and buttermilk, if you eat dairy.)
Servings Prep Time
5 servings 30 minutes
Servings Prep Time
5 servings 30 minutes
Paleo Fried Chicken
Yum
Print Recipe
If you like your fried chicken a bit on the extra spicy side, you can either add hot sauce to the egg mixture or you can add cayenne pepper to the flour mixture, to taste. (You can even marinate the chicken ahead of time in hot sauce, or hot sauce and buttermilk, if you eat dairy.)
Servings Prep Time
5 servings 30 minutes
Servings Prep Time
5 servings 30 minutes
Ingredients
  • 1.25 pounds chicken thighs skinless, boneless
  • 1 egg
  • 1/3 cup cassava flour see link below in Recipe Notes
  • 1-1/4 teaspoons sea salt divided
  • 1/8 + 1/4 teaspoon white pepper divided (or more, to taste, if you like it spicier)
  • 6 Tablespoons fat 4 Tablespoons avocado oil + 2 Tablespoons tallow or lard
Servings: servings
Instructions
  1. Set out two medium size bowls. In one place the egg, 1/2 + 1/8 teaspoon sea salt and 1/8 teaspoon white pepper. In the second place the cassava flour, remaining sea salt and remaining 1/4 teaspoon white pepper. Whisk the flour mixture to combine. Then whisk the egg mixture until the whites and yolks are well mixed.
  2. Place 5 Tablespoons fat into large cast iron skillet. Heat over high heat for 2 minutes, until fat is hot and animal fat is melted. Dip chicken pieces one at a time into first egg mixture, then cassava flour mixture. You want to dredge the chicken well, opening up each piece so the inside is totally wet first with egg and then well coated in flour. Place each consecutive piece of chicken into the hot fat, working moderately quickly. Take note of the time when you place the first piece of chicken in the fat.
  3. After 5 minutes, reduce the heat to medium. Cook an additional 5 minutes.
  4. Flip chicken pieces using tongs. Add additional 1 Tablespoon of fat. Cook chicken on its second side about 8 minutes, until both sides are crispy golden brown and chicken is cooked through. (You can poke it through to the center; the juices will run clear when done; or cut one open to be sure.)
  5. Remove chicken to a plate to cool slightly while you assemble the salad.
Recipe Notes

Here's where to get Otto's Cassava Flour. This is a lovely, family-owned company. Buying directly from their website ensures the lowest price and free shipping.

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Vietnamese Fried Chicken Salad (Paleo)

  • Renee Kohley

    So pretty – love that dressing! Yum!

  • linda spiker

    What an incredibly beautiful salad! And that fried chicken!!!

  • Raia Torn

    That is a beautiful salad, Megan! I can’t wait to give that dressing a try. 😉

  • Emily @ Recipes to Nourish

    This salad is so lovely! I love everything about it! The fried chicken looks amazing!

  • Want to make this asap! I don’t have fish sauce, Megan, but have everything else. Can I make it without, or can you suggest a sub ? TIA. xo

  • Megan Stevens

    Haha, I talk about that in the post. There is no substitute for fish sauce, which is why I was SO happy to find the traditionally made brand called Red Boat. Sorry! xo

  • Megan Stevens

    Thank you!! It’s such a fun one to make, assemble and eat! 🙂

  • Megan Stevens

    Thank you, Raia!

  • Megan Stevens

    Thank you!! 🙂 Yes, we keep making the chicken even on nights we don’t make the salad! 😉

  • Megan Stevens

    Thank you! I think I remember my daughter saying she wanted to drink the dressing? I’ll have to ask her what she said…something like that, lol. It’s good!

  • Andrea Wyckoff

    Megan, this recipe looks absolutely divine!! I am so excited after years of dedication, to have finally healed my gut, overcome 2 autoimmune diseases, and I now tolerate and thrive with starches again!! Yehaw!! So this fried chicken is going on my must make ASAP list. Thanks so much for the beautiful recipe!! xx

  • Megan Stevens

    Oh Andrea, that’s fantastic and wonderful news!!! Congratulations!!! YAY!!!! Good on ya, you gut healed mama!! xxxx! Enjoy the fried chicken!!