Description
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.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 6g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
