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 is so bright tasting and delicious! It is just what we needed after the holiday hoarking! I did add Thai peppers from my garden.
Are all fish sauces made from anchovies? The kind I purchased did not taste good in the dressing. I use fish sauce a lot in cooked dishes. Thanks for making cooking so fun for me. I have loved everything I have made from your site
Hi Chris, As far as I know, all fish sauce is made with anchovies. What brand did you use? That can make a big difference.
The brand was KAME.
Hmmm… that’s a head scratcher because KAME is a good brand (I use it too). Maybe you just don’t love the taste of the salad!?
Jenn, my grocer only had savoy cabbage, not napa. I’ve never used it before. Is it okay to use instead?
Yes, Erin, savoy cabbage will work nicely here too.
A salad for heat-advisory days! Today has been the hottest day of the year where I live (high nineties, “feels like 106”,) so I was craving something cool and crunchy for dinner. This salad was perfection! The crispness of the greens, the cooling of the mint, the tang of the limes, the crunch of the peanuts, the sweet-and-slightly spicy dressing…Uber-Yummy! I couldn’t find Napa cabbage on my way home, so I subbed with half coleslaw mix and half “crunchy greens” (both prepackaged stuff as I was in a rush), grated a few carrots, chopped the mint and scallions, and shredded some leftover chicken I had. Then, I mixed the dressing, tossed everything together, and had dinner ready in about 30 minutes. Best of all: I did not have to turn in the stove, grill, or oven–what a blessing on a day like this! I saved half of the greens (un-dressed) and dressing and plan this salad again tomorrow, but topped with shrimp.
Amazing! As usual your recipe does not disappoint.
This is amazing. I want to drink this dressing. Just made a triple batch so I can pour it on everything. First time I made it had to sub romaine which I cut in chiffonade since the store had no napa or savoy, but the romaine did have a nice crunch and with the other veggies it was scrumptious.I did use harissa in -place of sriracha. Perfect summer meal. That! Dressing!
This is a fantastic recipe and hearty enough for my BIG man. Thanks again Jenn.
The sodium seems very high, is this because you used salted peanuts or is it from the fish sauce and chicken?
Hi Peter, I think it’s the fish sauce — it’s very high in sodium.
I don’t have fish sauce and wonder if I can skip it or substitute it with something else as I’d hate to buy a bottle for a small amount for the recipe?
Hi Marina, Unfortunately, there is no good substitute for fish sauce and you really need it for this recipe. The good news is that it lasts forever, and I have lots of recipes on the site that call for it :). I think Thai Kitchen makes a fairly small bottle.
This salad is awesome! The flavor is incredible. It’s easy to put together and keeps really well. My husband and I had it for dinner two nights in a row and it was still crunchy and fresh as could be the second night as it was the first.