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Vietnamese Chicken Salad

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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.

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

  1. Poach or use leftover cooked chicken breast. Once cooled, shred using two forks or your hands.
  2. 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.
  3. Shred the cabbage and carrots, slice the cucumber and onion, and chop the herbs.
  4. In a large bowl, combine the shredded chicken, vegetables, and herbs.
  5. Pour the dressing over the salad and toss everything well until evenly coated.
  6. 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.

Nutrition

Find it online: https://cookibly.com/vietnamese-chicken-salad/