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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Comments
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Hi, keen to make this as all your salad recipes are so great. Could you suggest any substitute for fish sauce? I can’t seem to find any.
You can replace the fish sauce with soy sauce. The dressing won’t have the traditional Vietnamese flavor, but it will still be delicious. Hope you enjoy!
I made this for a potluck for my son’s school. I was worried that I was showing up smelling like garlic and fish sauce and committing a giant faux pas, but at the end of the party my son’s Vietnamese (!!!) teacher asked if she could take the leftovers and said how on earth did you know how to make Vietnamese salad like this! How about that for a complement! I used Trader Joe’s yuzu hot sauce in lieu of sriracha.
Hi Jenn, I don’t have sriracha but I do have an Asian Chili Garlic sauce. Could I subsititute that or better to just leave it out?
Thanks so much. Am enjoying all your recipes so, so much!
Hi Jane, it’s got a slightly different flavor and texture than sriracha, but you could get away with substituting it. Hope you enjoy!
I made this salad a few days ago and it is delicious BUT it takes a good amount of time to prepare…still rates 5 stars as it is very, very tasty!
This is my third time to make this salad, and it is delicious but a little salty. Will make again but with less fish sauce, which I think makes it a little too salty to my taste.
I don’t think it’s all that salty with the volume of chicken and cabbage to fish sauce.
A delicious recipe that I’ve made several times. I substituted rotisserie chicken, which made it even easier.
Very good & satisfying. I went light on the fish sauce—not a huge fan. Poached 2 boneless, skinless chicken breasts. And used a heavy hand w cilantro & mint!
Loved this salad! One of the best new things I have tried in awhile. I add cucumber (took out seeds) for more veggies and about 4 ounces of cooked rice noodles and a little less cabbage! Dressing is perfect
Another winner! I’ve wanted to make this for awhile but we rarely have leftover chicken and our local store is often out of rotisserie chicken. I had made a roast chicken for Easter and had enough leftovers for this. Turned out great!
This is a delightful spring or summer salad. The mint, lime, and crunchy vegetables all make it so lively and fresh. Sliced cucumbers were a nice addition, and I found that for me 2 tablespoons of fish sauce was the right amount. I might try changing the profile a bit next time for fun with a Thai peanut dressing.