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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Not only is this salad delicious but quick and easy. It’s become one of my go-to weekday dinners. I love salads for dinner, but my husband isn’t as keen — until I tried this recipe. I always buy extra ingredients, so we can have it the next night as well. I have yet to find one of your recipes that isn’t great. Cookbook is awesome as well. Thanks. Sue
This was not our fav. Not sure if too much lime or fish sauce in dressing. Flavor just a little off putting. Salad was good with all fresh ingredients
This salad is so fresh and flavorful! Perfect when you don’t want to turn on the stove or oven. The dressing is the star in this salad!!
Drizzled over plain iceberg lettuce and it would still be great.
Made this for dinner and did not dress the whole salad as I am only cooking for one. Used the rest two days later for dinner with a friend and it was just as fresh. Used savoy cabbage which I have never had before and loved it. Nervous that I might be short on dressing, I added a little of Trader Joe’s Asian style Spicy Peanut Vinaigrette dressing and it was perfect. My friend sid please invite her any time. With white wine and a French baguette, it was great
Want to try this one – thoughts on reducing sugar to lower carbs? Or would that throw dressing too far out of balance?
Hi Kara, the sugar does help to balance out the other flavors in the dressing. You could try cutting it back a bit, but I definitely wouldn’t omit it. Hope you enjoy!
Use Lakanto sugar instead of regular sugar? That is what I did and it worked out great!
Super yum! Made this last night for dinner and it was a crowd pleaser! Love the combination of flavors of this dish. Super easy to assemble with the help of the prepared rotisserie chicken. I added some diced tomatoes and diced celery since I had them on hand. Thanks for another fabulous recipe!
Hi Jenn,
I have loved your recipes…every single one I’ve tried! Thank you!
Could I make this salad ahead? I’m thinking about bringing it this weekend but don’t want to ruin the crispness nor make it soggy!
Thanks again!
So happy you’re enjoying the recipes, Monica! I think you could make the salad ahead as long as you wait to add the dressing until the last minute. I’d put all the salad ingredients in a bowl sort of separate (like in the photo above) and refrigerate. Then toss everything together at the last minute with the dressing. Hope that helps!
This salad is perfect for summer potluck BBQ. It is a crowd-pleaser and gets rave reviews. It is easy, delicious and refreshing. And it makes me feel like I am eating healthy. I don’t usually eat or like salad, but this one and the Thai Crunchy Salad with Peanut Dressing from this site are my favorites.
Simply amazing and delicious!
You know a recipe is a winner when you’re eleven year old boy requests it regularly! I prepare it exactly as written and it’s delicious. Thank you Jenn for another fabulous recipe!
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