This salad is bursting with bold flavors and fresh textures. It’s naturally gluten-free, packed with lean protein, and loaded with crisp veggies and herbs. The vibrant dressing made from fish sauce, lime juice, and a touch of sugar brings everything together with a perfect balance of salty, sour, sweet, and spicy. It’s great for meal prep, quick lunches, or a light dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast, shredded
Cabbage (green or a mix of green and purple), finely shredded
Carrots, julienned or shredded
Cucumber, thinly sliced
Red onion or shallot, thinly sliced
Fresh mint leaves
Fresh cilantro
Thai basil (optional)
Roasted peanuts, crushed
Fresh chili or red pepper flakes (optional for heat)
For the dressing:
Fish sauce
Lime juice
Rice vinegar
Sugar
Garlic, minced
Fresh chili, finely chopped (optional)
Water
Directions
Prepare the Chicken: Use leftover cooked chicken or poach fresh chicken breasts in salted water. Let cool and shred with forks or your hands.
Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, chili (if using), and a splash of water. Adjust to taste — it should be a balance of salty, sour, sweet, and spicy.
Prepare the Vegetables and Herbs: Thinly shred the cabbage and carrots. Slice the cucumber, onion, and any other veggies. Roughly chop the herbs.
Assemble the Salad: In a large bowl, combine the shredded chicken, vegetables, and herbs. Pour the dressing over and toss everything together until evenly coated.
Finish and Serve: Top with crushed roasted peanuts and additional herbs. Serve chilled or at room temperature.
Servings and timing
This recipe serves 4 people as a main or 6 as a side. Prep time: 20 minutes Cook time: 10 minutes (if cooking chicken) Total time: 30 minutes
Variations
Add Noodles: Toss in cooked rice noodles (vermicelli) for a more filling version.
Vegan Option: Replace chicken with tofu or tempeh, and use soy sauce or vegan fish sauce.
Add Fruit: Thinly sliced green mango or papaya adds a sweet, tangy twist.
Spicy Kick: Add sliced red chilies or a drizzle of chili oil for extra heat.
Different Protein: Swap chicken for shrimp
Storage/Reheating
Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Once dressed, the salad is best enjoyed the same day as the veggies may soften over time. Do not freeze this dish. No reheating is necessary; it’s served cold or at room temperature.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is a convenient option and adds extra flavor to the salad.
Is fish sauce necessary?
Fish sauce gives the dressing its signature umami flavor, but you can substitute with soy sauce if needed.
Can I make this salad ahead of time?
You can prep all ingredients and the dressing ahead, but toss everything together just before serving for best texture.
What type of cabbage works best?
Green cabbage is traditional, but purple cabbage or a mix adds color and crunch.
How do I make it less spicy?
Simply leave out the chilies or reduce the amount in the dressing.
Can I add more vegetables?
Absolutely. Bell peppers, bean sprouts, and snap peas all work well in this salad.
Is this salad gluten-free?
Yes, as long as you use a gluten-free fish sauce or substitute like tamari.
What herbs are essential?
Mint and cilantro are traditional and key to the fresh flavor. Thai basil is a great optional addition.
How do I keep the veggies crisp?
Keep them refrigerated and dress the salad just before serving to maintain crunch.
What’s the best way to shred chicken?
Use two forks or your hands to pull the chicken apart once it has cooled. You can also pulse it in a food processor for a quicker method.
Conclusion
Vietnamese Chicken Salad is a light, fresh, and vibrant dish that’s easy to make and full of flavor. With crunchy vegetables, tender chicken, and a zesty dressing, it’s the perfect meal for hot days, healthy eating, or when you need something quick but satisfying. Make it your own with variations and enjoy a refreshing taste of Vietnam in every bite.
Vietnamese Chicken Salad (Gỏi Gà) is a light and refreshing dish made with shredded chicken, crisp vegetables, fresh herbs, and a tangy-sweet fish sauce dressing. It’s healthy, naturally gluten-free, and full of bold, balanced flavors.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings (main) or 6 servings (side)
Category:Salad
Method:No-Cook (plus optional poaching)
Cuisine:Vietnamese
Diet:Gluten Free
Ingredients
2 cups cooked chicken breast, shredded
3 cups green cabbage, finely shredded
1 cup purple cabbage (optional), finely shredded
1 cup carrots, julienned or shredded
1 cucumber, thinly sliced
1/2 red onion or 1 shallot, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup Thai basil leaves (optional)
1/4 cup roasted peanuts, crushed
1 fresh red chili, thinly sliced or red pepper flakes (optional)
For the dressing:
3 tbsp fish sauce
3 tbsp lime juice (freshly squeezed)
1 tbsp rice vinegar
1 1/2 tbsp sugar
1 garlic clove, minced
1 small chili, finely chopped (optional)
2 tbsp water
Instructions
Poach or use leftover cooked chicken breast. Once cooled, shred using two forks or your hands.
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, chopped chili (if using), and water. Taste and adjust for balance of salty, sweet, sour, and spicy.
Shred the cabbage and carrots, slice the cucumber and onion, and chop the herbs.
In a large bowl, combine the shredded chicken, vegetables, and herbs.
Pour the dressing over the salad and toss everything well until evenly coated.
Top with crushed peanuts and additional herbs or chili if desired. Serve chilled or at room temperature.
Notes
Use rotisserie chicken for a quick shortcut.Add cooked rice noodles to make it a more filling main dish.Prepare dressing and veggies ahead, but toss just before serving for best texture.For a vegan version, use tofu and vegan fish sauce or soy sauce.
