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 flavor.
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 dinner is done.
The recipe makes enough for 2 generous main course salads, and if you want to round out the meal, just add some crispy spring rolls or summer 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
For the salad, you’ll need napa cabbage, shredded chicken, scallions, carrots, red bell pepper, fresh mint, fresh cilantro, and peanuts. The dressing combines vegetable oil, fresh lime juice, sriracha sauce, garlic, sugar, and fish sauce.
Step-by-Step Instructions
Step 1: Combine the veggies, herbs, and chicken. In a large salad bowl, combine all of the salad ingredients except for the peanuts.
Step 2: Make the dressing. In a separate bowl or jar, combine all of the ingredients for the dressing; whisk or shake until the sugar is dissolved.
Step 3: Dress the salad. Right before serving, add the zesty dressing to the salad. Mix until the veggies are well coated, then taste and adjust seasoning if necessary.
Step 4: Serve. Transfer to a serving bowl and garnish with the peanuts. Serve cold and enjoy!
More Asian Salad Recipes You’ll Love
Vietnamese Shredded Chicken Salad
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
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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Highly allergic to fish. What’s a good substitution? tx
Hi Lauren, you can replace the fish sauce with soy sauce. The dressing won’t have that signature Vietnamese flavor, but will still be delicious. Enjoy!
Hi Jennifer, could you substitute artificial granulated sweetener for the sugar?
That should be fine. 😊
How spicy is the dressing? My husband loves spicy but I’m sensitive to it. Also what can be substituted for cilantro? Thank you!
Hi Leslie, the sriracha adds a touch of heat, but I wouldn’t describe the dressing as spicy. That said, feel free to reduce or omit it if you’re really sensitive.
This salad is incredible! It’s definitely going in the summer rotation. My supermarket didn’t have Napa cabbage but so I used Savoy and it was fine.
Can the recipe be doubled (tripled?)Would like to prepare for a luncheon with 12 guests.
Thank you.
Sure, that should be fine. Hope everyone enjoys!