Vietnamese Shredded Chicken Salad
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Salad as a meal? Yes, please! This quick and easy Vietnamese shredded chicken salad is packed with bright, spicy Southeast Asian flavors.
As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein-and-two-sides kind of guy. However, this is one salad I can get away with serving for dinner—it’s satisfying and packed with bright, spicy Southeast Asian flavors. Plus, it’s a breeze to make. Just shred a rotisserie chicken, chop some veggies, whisk the dressing, and voila—dinner is done! The recipe makes enough for 2 to 3 main course salads, and if you want to round out the meal, just add some store-bought crispy spring rolls on the side.
“Delicious and the perfect light meal for a warm summer night!”
What You’ll Need To Make Vietnamese Shredded Chicken Salad
- Shredded Chicken: Adds protein and a savory flavor. Using store-bought rotisserie chicken makes this salad quick to pull together.
- Napa Cabbage: The primary greens used in the salad providing a crunchy and refreshing texture. Feel free to buy the pre-shredded variety.
- Scallions: Offer a mild onion flavor and a bit of bite.
- Carrots: Add sweetness and vibrant color.
- Red Bell Pepper: Contributes a sweet, crisp element and additional color.
- Fresh Mint: Enhances the salad with a bright, herbal note.
- Fresh Cilantro: Adds a fresh, citrusy flavor.
- Peanuts: Provide a crunchy, nutty element. These should be added right before serving the salad.
- Fresh Lime Juice: Adds a tangy, zesty flavor to the dressing.
- Sriracha Sauce: Brings a subtle spicy kick.
- Garlic: Infuses the dressing with a robust, aromatic flavor.
- Sugar: Balances the acidity and heat with a touch of sweetness.
- Fish Sauce: Adds a deep, savory umami layer to the dressing and gives it an authentic Vietnamese flavor.
- Vegetable Oil: Creates a smooth, emulsified dressing.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large salad bowl, combine all of the salad ingredients except for the peanuts.
In a separate bowl or jar, combine all of the ingredients for the dressing; whisk or shake until the sugar is dissolved.
Right before serving, add the dressing to the salad.
Toss to combine.
Transfer to a serving bowl and garnish with the peanuts. Serve cold.
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Vietnamese Shredded Chicken Salad
Salad as a meal? Yes, please! This quick and easy Vietnamese shredded chicken salad is packed with bright, spicy Southeast Asian flavors.
Ingredients
For the Salad
- 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
- 4 cups shredded napa cabbage
- 4 scallions, thinly sliced
- 1 cup grated or matchstick carrots
- 1 red bell pepper, sliced into bite-sized pieces
- ½ cup roughly chopped fresh mint
- ½ cup roughly chopped fresh cilantro
- ½ cup chopped peanuts
For the Dressing
- ¼ cup fresh lime juice, from about 3 limes
- 2 teaspoons Sriracha sauce
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
- 3 tablespoons vegetable oil
Instructions
- In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 417
- Fat: 30g
- Saturated fat: 5g
- Carbohydrates: 20g
- Sugar: 12g
- Fiber: 5g
- Protein: 20g
- Sodium: 1169mg
- Cholesterol: 50mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This will be added to my list of “go to” recipes. Absolutely delicious!
It is a really good recipe! Excellent combination of flavors. I just reduced the sugar to 1 tsp.
Fantastic!
Made subtle alterations based on what I had available and it was a hit.
Thank you for sharing.
How spicy is it with 2 tsp. siracha?
Hi Ann, I wouldn’t call it spicy, but if you’re concerned, feel free to cut it back to 1 teaspoon. Hope you enjoy!
I got interested in this recipe for a change of flavor and, Girl, am I glad I did! It. Is FABULOUS!!! It’s so fresh and flavorful! I made it exactly as instructed and wouldn’t change a thing. I, too, was a bit concerned about the use of fish sauce, but found it only added a savory flavor (not fishy!). Thank you again for another delicious recipe!!!
Hi Jenn, can I cut out the sriracha entirely?
Sure, that’s fine – enjoy!
Delicious..I used chicken breasts that cooked in the sous vide. Will definitely make this again.
You’ve got an Alaskan fan now ~ this is one of my favorite throw together vibrant healthy in the best ways meals! For friends, for leftovers (if I put a paper towel in the cabbage/greens mix I keep it for 5-6 days and eat it all week!), whatevs, it’s absolutely delicious and so versatile according to what you have on hand etc… cheers girl keep them coming!
I enjoy everything I’ve made from your site and book. This dish tho was FABULOUS!!! I rarely rate anything 5 stars. This one is. Nothing needed to make it better.
When I made the sauce I was worried about the amount of fish sauce and sugar but it is perfect. I will make this over & over!!! Thank you for an at home Vietnamese dish that rivals the restaurants down the street (Eden Center).
Jenn peanuts…salted or unsalted or does it not matter
Hi Carol, I’d use salted. Hope you enjoy!
Perfect summer salad! Very easy to assemble and perfect amount of seasoning. Yields quite a bit more than indicated.
I have made this so many times now! It’s my favorite salad. I have to make it with romaine lettuce as cabbage does not agree with me but it’s still spectacular. Thank you so much for sharing such a flavorful recipe!
Thanks Justine for your suggestion – I’ve now made it both ways and I prefer the lettuce and my husband prefers the cabbage! We’re having company Saturday and I think I might try to use a bit of both.
What makes this recipe outstanding is the dressing which is almost identical to the dressing we learned to make when taking cooking classes in Vietnam!
Thanks Jennifer for another outstanding recipe!
P S – I forgot to mention I also add Thai basil!