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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I try to stay away from rotisserie chickens because the high salt content. Can I use grilled or air fryer chicken and get the same flavor?
Sure, Linda, that’s fine!
Another great recipe!!! This is so flavorful and different from anything else I’ve made. I’m sure it will be on the summer menu often!! Thank you!!!
This is an outstanding recipe. I also substituted large shrimp for the chicken just for a change as we have it so often.
This salad is soooo good! The freshness and the flavors have once again captured rave reviews from my family. Thanks for another great recipe!
Jen, does this salad require the mint or can I double the cilantro? We’re not fans of mint.Jan
Hi Jan, You can just leave it out – it will still be delish!
This is my all time favourite salad recipe! Actually it’s in my top 10 of any type of meal. I’ve made it so many times since I discovered it last summer. So quick to prepare too! If I could give it 10 stars I would. Thank you Jenn
Hi Jen, I’ve viewed many recipes using fish sauce. Kindly educate me as to how it tastes–does it actually give the dish a fishy taste or just add some flavoring without the fishy taste? Could you list the brand that you use?
Thanks so much
Hi Diane, fish sauce definitely smells fishy but it tastes MUCH better than it smells. The flavor really isn’t fishy assuming you get a decent brand. It has more of a salty, slightly caramelly, savory flavor My favorite is Red Boat; second choices would be Thai Kitchen or A Taste of Thai. I’d definitely recommend you give it a try — I think you’ll be pleasantly surprised!
Hi Jenn,
I had the same questions about fish sauce. I don’t enjoy many fish dishes and my stomach turns at the thought of it. I even looked up how it is made; that made it worse! Lol!
But I love love so many of your recipes, I must try this and trust you. I bought the Thai Kitchen at my WalMart store and will be giving this a try. Thank you for always sharing all of the many details for your delicious meals.
Thanks so much for educating me on fish sauce and the recommendations. I will definitely give it a try!
Diane
So amazing! My husband and I ate all of it. I used purple napa cabbage, which made it extra colorful.
This was just so good!
I had put a comment on here yesterday asking about a substitute for fish sauce? It was not approved following moderation? I didn’t think that was an inappropriate question to ask?
Hi SM, It was definitely not inappropriate! You can use soy sauce instead — the salad will lack that traditional Vietnamese flavor, but it will still be good. Hope you enjoy!
Thank you. I actually found fish sauce in the end. Made it for the second time today and it is honestly just out of this world. One of the best salads. Thank you for another amazing recipe.
So glad you enjoyed it — thanks for reporting back!