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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I did like this salad but the sodium content is too high. I never noticed until now just how much sodium Fish Sauce has. So, next time I will substitute with Hoisin and a little peanut butter. I think it will still be very refreshing. Thank you Jen!
FYI, There is a lot of sodium in hoisin sauce too.
Over 1000mg per 2 TBSP
I’ve made this 3x in the last week- it is delicious & refreshing, perfect for warm weather. I use regular shredded cabbage from Trader Joe’s to make prep even easier, and I keep the salad and dressing separate in the fridge so that I can have it with different proteins over a couple of days. Thanks for the deliciousness!
I was thrilled when our CSA box contained a head of Napa cabbage last week because I knew exactly what recipe I wanted to make. This salad made an excellent week night supper -it was refreshing and light on a hot and humid spring night. The only substitution we made was to use sliced almonds instead of peanuts due to a peanut allergy in the family. Thank you for another winner, Jenn!
We made this dish a few days ago and it was outstanding. However, I re-tweeked the recipe and added a tbs of rice vinegar. We like tangy. Had it for dinner, really nice.
Where does all the sodium come from? I’d guess it is the fish sauce and maybe the chicken if was heavily seasoned. That’s almost an entire day’s worth of sodium for my hypertensive hubby, so I’d have to cut it dramatically. If it is the fish sauce, well, I won’t use it anyway as we don’t like it, and I can certainly cook the chicken with a salt substitute I use. For peanuts, I desalinate them as much as I can by pouring them on a terry towel and rubbing them well. I can’t buy them salt free here. No Whole Foods, no Trader Joes, and Penzeys just closed their Orlando area store where I would drive 70 miles to twice a year. I need to move! At least I can get great Mexican ingredients here, or I would feel so deprived, southwesterner that I am. With some obvious changes, I know we’d love this salad, and especially that limey dressing. (I am addicted to your corn/bean salad with chipotle lime dressing! It is to die for!)
Hi Barbara, Yes, it comes mostly from the fish sauce — it is pretty high in sodium. Unfortunately, I don’t know of any great substitute for this salad as fish sauce has a very distinct flavor. Good luck and please let me know if you have any success adapting the recipe 🙂
When adding mint to these salad recipes, is it peppermint or spearmint?
Hi Linda, I have peppermint growing wild in my garden so that’s what I use, but they are interchangeable.
I knew I had to make this straight away, as I had baked chicken in the refrigerator already. I followed the recipe except for using my own cooked chicken, and packaged cole slaw mix. This was fresh, delicious, quick and a perfect light meal. Will be a great summer dish too!
Loved loved loved this salad. Had it as a main course. No leftovers.
Made this for dinner tonight. It was fab. Added cherry tomatoes. Otherwise followed the recipe exactly. Awesome!!
We had the Vietnamese Shredded Chicken Salad over the weekend. It is fabulous. Great flavors. Thanks, Jenn.