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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Jenn – I made this salad for myself thinking I would have enough leftovers for a couple of meals. I will be likely if I can stop eating it before it’s all gone.
I absolutely love the flavors – very “Thai” to me. When I go to Thai restaurants I don’t tend to order salads so it is GREAT to have the Thai taste with such healthy raw vegetables and herbs.
Thank you so much.
Enjoying your recipes. The grocery store was out of cabbage, so I used a cabbage/kale blend. Super easy, flavours are incredible. Thank you!
💖 Angie from Alberta, Canada
Loved it! Half recipe was enough for two seniors (with egg rolls). Will make again!
Absolutely awesome. No cooking required and super flavorful
I served this yesterday at a mini-luncheon for three friends. They devoured it! I had doubled the recipe so I would have some left for dinner. That so didn’t happen! They ate it all! I printed out and gave the the recipe per their request. They were shocked when I told them I hadn’t made it before suggesting I was more than brave serving it to company. It wasn’t bravery, at all. I have learned to trust your recipes. THEY’VE ALWAYS BEEN GREAT! Thank you.
So glad it was a hit, Judie. 💕
Ridiculously good flavours and texture. My changes: I used lime juice that comes in the little green squeezie thing and just squirted some fresh lime over salad before serving; used almonds instead of peanuts; only 2 garlic cloves, and added fresh papaya because I had some in the fridge. I was going to use a prepared slaw mix, but none of them looked very good. Turns out that napa cabbage is very easy to clean and shred. I’m cooking for one, so I dressed half the salad for dinner, and just had some of the rest for lunch (dressing it just before) – think the dressing got tastier after sitting in the fridge overnight. Two thumbs up on this salad!
Hi. I don’t have sriracha sauce but I have dried sriracha spice powder. Can I use this instead and if so how much should I use.?
Hi Lesley, To be honest, I have never cooked with sriracha spice powder. I think it’d be fine to use; I’d just add it little by little to taste since I’m not sure how hot it is.
Delicious and fresh! I only used 1 tablespoon of the fish sauce, and I just realized right now that I forgot to use the garlic in the dressing. But my family really enjoyed it. This would be a great spring or summer dinner.
Delicious! I did add rice vinegar to dressing and some fresh mango to salad.
This was superb. An incredibly tasty way to clean out my vegetable drawer and achieve a nutritionally dense meal at the same time.
For these reasons, I added: baby spinach, arugula, fresh basil, cilantro, chopped tomatoes, chopped cucumber, and avocado. I sautéed the red pepper, then added a scoop of freshly cooked basmati rice.
I realize this caused the salad to stray a bit outside of its Vietnamese origins, but the result was outstanding! The dressing is divine and can be used on any salad.