Vietnamese Shredded Chicken Salad
As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein/two sides kind of a guy. But I can get away with serving this salad for dinner — it’s satisfying and full of bright, spicy Southeast Asian flavor. It’s easy too. You simply shred a rotisserie chicken, chop some veggies, whisk the dressing and dinner is done. The recipe makes enough for 2-3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side and Peach Mango Smoothies for dessert.
To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.
Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.
Whisk together the fresh squeezed lime juice, Sriracha, garlic, sugar, fish sauce and vegetable oil.
Pour the dressing over the salad and toss well.
Top with peanuts and serve.
Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha and peanuts.)
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
- 1/2 cup roughly chopped fresh mint
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup chopped peanuts
For the Dressing
- 1/4 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.
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
Reviews & Comments
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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.
I Changed this Recipe A LOT! It was awesome anyway.
I don’t eat poultry so I made your recipe using 5 oz. of canned tuna instead of chicken. The rest of the salad stayed the same – but half quantity.
The dressing… I cut back to 1 tsp. sugar, 1/2 Tbsp. fish sauce, 1 Tbsp. oil. I used harissa (not Sriracha) because that was the closest thing I had in the house.
I knew that I was taking a lot of risks by changing your recipe around so much but it was really delicious!
Another yummy meal! It is incredibly flavourful and easy to make.
I’ve loved every recipe of yours I’ve tried, but this is hands down my favorite. It’s my go-to meal when the weather gets warmer. The crispness of vegetables and the tang of the dressing, that only fish sauce can give, wakes up all of your senses (which my family really needs when we’re all slugs from temperatures in the 80s/90s and humidity at 90%). We LOVE this salad!
Excellent! To feed our family of six I doubled the recipe and it was barely enough. I’m not complaining. I will happily triple the recipe! I made the vinaigrette ahead of time and it was delicious! Husband complained not filling, next time I might serve with a chicken breast sliced.
I’d just written a review for your Shrimp with Tomatoes and Feta when I realized really should pop over here and write a review on this salad. I’ve made this salad multiple times, always with excellent results. A dish has to be real special for me to make it more than once. You’re rapidly becoming my “go to” when doing my weekly menu planning.
This recipe has become a staple at my house. I love that the ingredients are simple and easy to find. I buy the rotisserie chicken breast meat at Costco (in a package on its own), divvy it up and freeze it in bags, then I can pretty much make this recipe on the fly with no special trips to the store. I got my low-carb parents on it, too. Delicious!
Made this tonight. Absolutely delicious! Loved all of the different flavors and textures. 5 star!
This is one of my favorites! Have made it several times and will sometimes add or swap veggies such as radishes or pea pods or swap the chicken for shrimp, depending on what is in the refrigerator.
I just found your site today! I am LOVING everything I am seeing. I quickly subscribed, and I’m looking forward to all that you have in store. All the Best!
Glad you like what you see– looking forward to having you as part of the Once Upon a Chef community!!
Best salad ever….No changes required.
I ate as a meal, nothing else required…
Just a glass of ice tea!~ Perfection!
We’ve made this a couple times now and it’s delicious. It’s such a fresh tasting salad – with the crunch of the vegetables, the heavy amount of lime, and the peanut topping. It’s perfect for a summer lunch. The only thing we’ve tweaked is taking out the mint and easing up a bit on the fish sauce. I would imagine a better fish sauce might change the experience but I’ve had a tough time finding the good imported stuff. All in all, this is one we’ll keep in the arsenal when summer rolls around again. Very good.
I doubled the recipe and made this for my work colleagues today and it was a big hit. I usually find the lime is too much for me in Vietnamese sauces, so I put in 1/8 cup of plain white vinegar and then splashed in the lime juice until I was happy with the taste. I will definitely make again. Great for sharing with a crowd as it makes a lot.
Outstanding! As my husband was eating this salad he couldn’t get over the taste and kept commenting on it. He voluntarily said, “Out of 10, this salad is a 10!”. Thanks for another great recipe!
This was absolutely wonderful and just as authentic tasting as our local Vietnamese restaurant. I loved how fresh and bright tasting it was and the leftovers were still delicious the next day. My husband wants some hot peppers next time but I thought it was perfect without.
My family is addicted to this salad. It’s a great summer salad that can be a full meal.
Love this recipe. Have prepared it several times for friends and they love it as well. Yummy, so refreshing and light.
I love this salad but instead of peanuts I use unsalted sunflower seeds. Yummy!
This salad was absolutely amazing, but I shouldn’t be surprised – every dish I’ve tried from onceuponachef.com has been terrific. In fact, I’m so confident of Jenn’s recipes, that I have tried something new when I’ve had guests over for dinner and was not disappointed. Thanks for making me look good Jenn!!!!
This salad is so yummy. My roommate is Vietnamese and she said this is similar to a salad her mother makes. Very authentic! I’ve tried several other recipes on this site: coconut macaroons, roasted brussel sprouts, chocolate chip blondies and they all have been fantastic! Thanks, Jen!
Chicken and salad perfection!! Didn’t have a rotisserie chicken, instead marinated boneless skinless chicken breasts overnight in 1/2 cup nuoc mam cham (recipe: http://www.food.com/recipe/nuoc-mam-cham-dipping-fish-sauce-103760) “enriched” with a few tablespoons of teriyaki glaze, then grilled. Split the breasts in half lengthwise and followed your instruction to pound each piece to 1/2″ thickness. Thank you for a most excellent recipe!
I made this last week and my son and husband LOVED it. We have a nut allergy so I used sunflower seeds instead of the nuts and it was fine. I also used Oyster sauce instead of the fish sauce because that’s all I had and it was fine too. Great recipe!!! This is going into my easy dinner list! Thank you 🙂
This was so yummy and refreshing! I used red cabbage instead of napa and really liked it. Every recipe from this site is 5 stars, in my opinion. 🙂
Loved this – just the right amount dressing. Tastes so good. It’s a keeper! Thanks Jen.
This is an amazing recipe–honestly, every one of yours has been a huge hit in our home–thank you so much! Like some other readers, I have trouble finding Napa cabbage in my local store, but I’ve actually found that romaine lettuce, thinly sliced nearer the heart than the end, is a really good substitute and adds the crunch that you need.
Its not often that everyone likes a meal, but it seems consistent with your recipes that everyone one eats their dinner. Same with this salad. Its a great way to use up baked chicken left overs and a meal so full of fresh healthiness that we feel satisfied but also not overly stuffed.
This is an amazing salad, everyone from my girlfriends to my sons loved it. It keeps well and is a filling and hearty meal. The dressing is worth the extra effort.
I make this salad all the time. I throw some of those dried La Choy Chow Mein noodles on top for some added crunch.
One of the nicest Vietnamese salads I’ve made, very fresh, beautiful flavours. Yum!
This is our favorite recipe on this site. The rotisserie chicken provides a lot of extra flavor but I’ve also used cubed, cooked chicken breast. My kids also love this recipe, which is saying a lot for cabbage! Thank you!!
What are good substitutes for the nappa cabbage??? I’m finding it difficult to find here in New Zealand. Thanks!!
Hi Nicole, Are you able to find Chinese cabbage or Savoy cabbage? Those would work well 🙂
Do you use salted or unsalted peanuts?
Thanks 🙂
Salted 🙂
I really don’t like the taste of cilantro; will substituting parsley dramatically change the recipe?
Hi Karen, I would just omit the cilantro or you could try mint or basil (or a combo) as well.
I’ve made this salad nearly a dozen times since I first saw it in the newsletter, and for many guests. A lot of people are afraid of the fish sauce, but it really does make the dressing. If your nervous about it, trust the measurements. 3 Tbsp seems like a lot, but it is delicious on the salad!
Dressing is to die for! The flavors are really good and complex too. The dressing is good with fresh spring rolls too.
This is one delicious salad for hot summer days!! I make it at least once a week. You can always add extra veggies like sugar snap peas or shredded kale…..endless possibilities?
This was awesome!
This was easy and yummy, My husband and I both loved it! Used regular green cabbage because that was what we had on hand. More like 4-5 servings than 2-3.
Authentic and delicious! Thanks for the great and simple recipe. I feel like I’m in a Vietnamese restaurant when I’m eating it. 2nd time around I added diced thai chili peppers because I love heat, and some leftover avocado I had in the fridg – made it even better.
Another winner! Delicious!
How far in advance can I make the dressing?
Hi Gretchen, A few days is fine. Enjoy!
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.
I made this today for lunch and it was delicious! As always, all your recipes are a big hit in our home! Thank you so much for sharing your talent with the rest of us Jenn!
So glad you enjoyed the salad, Sophia 🙂
Can someone please tell me what Sriracha is and where to get it?
Thank you.
Hi Kathy, Sriracha is a Southeast Asian hot sauce — you can get it at most supermarkets.
Rather than a rotisserie chicken I baked the chicken per http://www.onceuponachef.com/2012/06/chinese-chicken-salad-with-sesame-ginger-dressing.html. The salad ingredients were very nice. The salad dressing was just ok. I’m not sure I loved the fish sauce. I think I would have preferred the peanut dressing of http://www.onceuponachef.com/2013/07/thai-crunch-salad-with-peanut-dressing.html which I will try next time.
I made this salad for dinner tonight. It was DELISH!!! All the right flavors — the mint, the cilantro and the green onions combine with the dressing to make one tasty salad.
Hi Jen,
How long will it last in the fridge for? Thinking of making it for lunches for Monday and Tuesday.
Thanks!
Hi Sam, Once you toss it with the dressing, it needs to be be served right away. If you keep the dressing separate, it will keep a day or two in the fridge. Hope you enjoy it!
I love using fresh herbs in a salad! Can’t wait to make this for dinner. The dressing sounds like it would make a great marinade too.
Another great recipe. Thanks Jenn! Made this one tonight. Very refreshing and tasty 🙂
I am allergic to fish. What would be a good substitute for the fish sauce?
Unfortunately, there’s no good substitute for the fish sauce, but you can use the dressing from my Thai Crunch Salad instead. http://www.onceuponachef.com/2013/07/thai-crunch-salad-with-peanut-dressing.html
Made the New Orleans Style BBQ Shrimp last night…oh my….yum! Husband loved it! Served with Cheddar Jalapeno Grits with on a bed of sautéed spinach, and of course a French baguette to sop up the juices. Every recipe I have tried from this sight has been phenomenal…thanks Jen:)
I’m loving the looks of this salad but would like to lower the sodium. Any ideas?
Hi Lois, You can cut back on the fish sauce or reduce the overall amount of dressing.