Cambodian Chicken Salad Recipe


Cambodian chicken salad is a refreshing and flavorful dish that combines tender chicken with a variety of fresh vegetables and herbs. This salad is known for its vibrant colors and bold flavors, making it a perfect choice for a light and healthy meal. With a prep time of 20 minutes and a cook time of 15 minutes, this recipe is quick and easy to make.


  • 2 boneless, skinless chicken breasts
  • 1 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup roasted peanuts, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 red chili, thinly sliced (optional)


  1. In a pot of boiling water, cook the chicken breasts for about 10-12 minutes or until cooked through. Remove from the water and let them cool. Once cooled, shred the chicken into bite-sized pieces.
  2. In a large bowl, combine the cucumber, carrot, red bell pepper, bean sprouts, cilantro, and mint leaves.
  3. In a small bowl, whisk together the fish sauce, lime juice, sugar, vegetable oil, minced garlic, and sliced red chili (if using).
  4. Add the shredded chicken to the bowl of vegetables and pour the dressing over the top. Toss everything together until well coated.
  5. Sprinkle the crushed peanuts over the salad for an added crunch.
  6. Serve the Cambodian chicken salad chilled and enjoy!