This salad offers a perfect balance of textures and flavors—tender chicken, crispy veggies, and a bright, tangy dressing. It’s healthy, gluten-free, and low in carbs, yet bursting with bold Vietnamese flavors. Plus, it’s quick to put together and easy to make ahead, making it a go-to recipe for busy days or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast (shredded)
Green cabbage (thinly sliced)
Carrots (julienned or shredded)
Red onion (thinly sliced)
Fresh mint leaves
Fresh cilantro
Fresh Thai basil (optional)
Roasted peanuts (chopped, for topping)
Red chili (optional, thinly sliced)
Fish sauce
Lime juice
Rice vinegar
Sugar
Garlic (minced)
Water
Directions
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, water, and sliced chili (if using) to make the dressing. Stir until the sugar dissolves.
In a large bowl, combine shredded chicken, cabbage, carrots, and red onion.
Add fresh herbs—mint, cilantro, and Thai basil—tossing gently to mix.
Pour the dressing over the salad and toss everything together until well coated.
Top with chopped roasted peanuts just before serving.
Serve immediately, or chill for 10–15 minutes to allow the flavors to meld.
Servings and timing
This recipe serves 2 to 3 people as a main or 4 as a side. Prep Time: 15 minutes Cook Time: 0 minutes (if using pre-cooked chicken) Total Time: 15 minutes
Variations
Tofu Version: Use pan-fried or baked tofu instead of chicken for a vegetarian option.
Add Noodles: Serve over vermicelli rice noodles for a heartier salad.
Extra Crunch: Add sliced cucumbers or green apple for more crunch and freshness.
Spicy Kick: Add more chilies or a spoonful of chili garlic sauce to the dressing.
Rotisserie Shortcut: Use store-bought rotisserie chicken to save time.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed cold or at room temperature. If storing, keep the dressing and peanuts separate and toss just before serving to maintain crispness.
FAQs
What is Vietnamese Chicken Salad made of?
It’s made with shredded chicken, cabbage, carrots, herbs, and a fish sauce-based dressing.
Is this salad spicy?
It can be mildly spicy if you include fresh chili, but you can adjust the heat to your liking.
Can I make this salad ahead of time?
Yes, prep the components ahead and toss with dressing right before serving to keep it fresh.
Can I use a different protein?
Yes, shrimp, tofu, or beef strips work well as substitutes for chicken.
What kind of cabbage should I use?
Green cabbage is traditional, but Napa or red cabbage can be used for variation.
Can I make this salad without fish sauce?
Yes, use soy sauce or a vegan fish sauce substitute for a different flavor profile.
Do I have to use peanuts?
No, but they add great crunch. You can substitute with cashews or leave them out.
How do I shred the chicken?
Boil or poach chicken breasts, then let cool and pull apart using two forks or your hands.
What herbs are essential?
Mint and cilantro are key. Thai basil adds extra depth but is optional.
Is this salad served cold?
Yes, it’s best served cold or at room temperature for maximum freshness and flavor.
Conclusion
Vietnamese Chicken Salad is a light, refreshing, and incredibly flavorful dish that’s perfect for any time of year. With its crunchy texture, aromatic herbs, and tangy dressing, it’s a healthy meal that doesn’t skimp on taste. Whether you’re making it for a quick lunch, a dinner party, or meal prep, this vibrant salad is sure to become a favorite.
Vietnamese Chicken Salad, or Gỏi Gà, is a light and refreshing dish made with shredded chicken, crisp vegetables, fresh herbs, and a tangy fish sauce dressing. It’s crunchy, vibrant, and packed with bold Southeast Asian flavors.
Ingredients
2 cups cooked chicken breast, shredded
2 cups green cabbage, thinly sliced
1 cup carrots, julienned or shredded
1/2 small red onion, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil (optional)
2 tbsp roasted peanuts, chopped
1 small red chili, thinly sliced (optional)
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp sugar
1 clove garlic, minced
2 tbsp water
Instructions
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, water, and sliced chili (if using) until sugar dissolves. Set aside.
In a large mixing bowl, combine shredded chicken, cabbage, carrots, and red onion.
Add fresh herbs—mint, cilantro, and Thai basil. Toss gently to combine.
Pour the dressing over the salad and toss everything together until evenly coated.
Top with chopped roasted peanuts before serving.
Serve immediately, or chill for 10–15 minutes to let the flavors meld.
Notes
Use rotisserie chicken or poached chicken breast for convenience.Keep dressing and peanuts separate if making ahead to maintain freshness and crunch.To make vegetarian, replace chicken with tofu and fish sauce with soy sauce or vegan fish sauce.Add sliced cucumbers or green apples for extra crunch and freshness.Great served on its own or over rice noodles for a heartier meal.
