Name: Vietnamese Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 2 cups cooked chicken breast, shredded; 1 cup shredded cabbage (green or Napa); 1/2 cup shredded carrots; 1/2 cup sliced cucumber; 1/4 cup red onion, thinly sliced; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro leaves; 1/4 cup roasted peanuts, chopped (optional); 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 clove garlic, minced; 1 small red chili, sliced (optional)

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Vietnamese Chicken Salad (also known as Gỏi Gà) is a light yet flavorful dish made with shredded chicken, crisp vegetables, aromatic herbs, and a bright, zesty dressing. It’s a perfect balance of salty, sweet, tangy, and fresh—ideal for a refreshing lunch or side dish.

Why You’ll Love This Recipe

This salad is crisp, vibrant, and incredibly healthy. It’s packed with lean protein, crunchy textures, and bold Southeast Asian flavors, making it a satisfying meal that feels both nourishing and exciting. It’s naturally gluten-free, dairy-free, and adaptable to your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salad:

Cooked chicken breast (shredded)
Green cabbage or Napa cabbage (thinly sliced)
Carrots (julienned or grated)
Red onion (thinly sliced)
Fresh mint leaves
Fresh cilantro
Crushed roasted peanuts (for garnish)
Red chili (optional, thinly sliced)

For the dressing:

Fish sauce
Lime juice
Rice vinegar
Sugar
Garlic (minced)
Water
Optional: chili flakes or minced red chili for heat

Directions

In a small bowl, whisk together all dressing ingredients until sugar is dissolved. Set aside.
In a large bowl, combine shredded chicken, cabbage, carrots, onion, mint, and cilantro.
Pour the dressing over the salad and toss well to coat evenly.
Let the salad sit for 5–10 minutes to absorb flavors.
Garnish with crushed peanuts and sliced chili, if using. Serve chilled or at room temperature.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

Vegan Option: Replace chicken with shredded tofu or edamame.
Extra Crunch: Add thinly sliced cucumber or bell peppers.
Fruit Twist: Include thin slices of green apple or mango.
Spicy Kick: Increase chili or add sriracha to the dressing.
Grilled Chicken: Use grilled or poached chicken for different textures.

Storage/reheating

Store the salad (without peanuts) in an airtight container in the refrigerator for up to 2 days. Add peanuts and herbs just before serving. This salad is served cold and does not require reheating. Not suitable for freezing due to the fresh vegetables.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works well and saves time.

What cabbage works best?

Green cabbage or Napa cabbage are ideal for their crisp texture.

Is fish sauce necessary?

It gives authentic flavor, but you can substitute with soy sauce if needed.

Can I make it ahead?

Yes, prep everything ahead but toss with dressing and peanuts just before serving.

How spicy is it?

You control the heat—omit chili for a mild version or add more for extra spice.

Is it gluten-free?

Yes, if you use a gluten-free fish sauce.

Can I use pre-shredded coleslaw mix?

Yes, it’s a convenient shortcut.

What other herbs can I use?

Thai basil or parsley can be added if mint or cilantro aren’t available.

Can I add noodles?

Yes, add cooked rice vermicelli for a heartier salad.

What’s the best way to shred chicken?

Poach chicken breasts and shred with two forks or use a stand mixer on low speed.

Conclusion

Vietnamese Chicken Salad is a crisp, refreshing, and flavor-packed dish that’s perfect for warm-weather meals or light, healthy eating. With its zesty dressing, aromatic herbs, and crunchy veggies, it brings together everything you want in a salad—balanced, nourishing, and delicious.

Vietnamese Chicken Salad

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Vietnamese Chicken Salad, or Gỏi Gà, is a light and flavorful salad featuring shredded chicken, crunchy vegetables, fresh herbs, and a tangy fish sauce dressing. It’s a refreshing dish ideal for warm days or as a healthy main course.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-cook
Cuisine: Vietnamese
Diet: Low Fat

Instructions

In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, and chili to make the dressing.
In a large bowl, combine shredded chicken, cabbage, carrots, cucumber, red onion, mint, and cilantro.
Pour the dressing over the salad and toss until evenly coated.
Let sit for 10–15 minutes to allow flavors to meld.
Top with chopped peanuts before serving, if using.

Notes

Use leftover or rotisserie chicken for convenience.
Adjust chili amount to control the heat level.
For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce.