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Vietnamese Shredded Chicken Salad

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Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.

Plate of 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 and two sides kind of a guy. But this is one salad that I can get away with serving 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 voila—dinner is served! The recipe makes enough for 2 to 3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side.

“Delicious and the perfect light meal for a warm summer night!”


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Vietnamese Shredded Chicken Salad

Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.

Servings: 2-3 main dish salads, 4 side salads


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


  1. 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

Powered by Edamam

  • 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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  • Thank you for such an outstanding recipe.

    • — Joe on October 24, 2023
    • Reply
  • SO GOOD!!

    • — Kathy on September 23, 2023
    • Reply
  • Delicious and the perfect light meal for a warm summer night! Poached my own chicken as the grocery store one is on the dry side. Another winner. Thanks Jenn!

    • — Cindy on May 18, 2023
    • Reply
  • I try to stay away from rotisserie chickens because the high salt content. Can I use grilled or air fryer chicken and get the same flavor?

    • — Linda Dunneback on May 15, 2023
    • Reply
    • Sure, Linda, that’s fine!

      • — Jenn on May 15, 2023
      • Reply
  • Another great recipe!!! This is so flavorful and different from anything else I’ve made. I’m sure it will be on the summer menu often!! Thank you!!!

    • — Janie on May 10, 2023
    • Reply
  • This is an outstanding recipe. I also substituted large shrimp for the chicken just for a change as we have it so often.

    • — Carolyn D on April 19, 2023
    • Reply
  • This salad is soooo good! The freshness and the flavors have once again captured rave reviews from my family. Thanks for another great recipe!

    • — Jan on March 28, 2023
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  • Jen, does this salad require the mint or can I double the cilantro? We’re not fans of mint.Jan

    • — Jan on March 27, 2023
    • Reply
    • Hi Jan, You can just leave it out – it will still be delish!

      • — Jenn on March 28, 2023
      • Reply
  • This is my all time favourite salad recipe! Actually it’s in my top 10 of any type of meal. I’ve made it so many times since I discovered it last summer. So quick to prepare too! If I could give it 10 stars I would. Thank you Jenn

    • — Yvonne on March 6, 2023
    • Reply
  • Hi Jen, I’ve viewed many recipes using fish sauce. Kindly educate me as to how it tastes–does it actually give the dish a fishy taste or just add some flavoring without the fishy taste? Could you list the brand that you use?
    Thanks so much

    • — Diane on February 2, 2023
    • Reply
    • Hi Diane, fish sauce definitely smells fishy but it tastes MUCH better than it smells. The flavor really isn’t fishy assuming you get a decent brand. It has more of a salty, slightly caramelly, savory flavor My favorite is Red Boat; second choices would be Thai Kitchen or A Taste of Thai. I’d definitely recommend you give it a try — I think you’ll be pleasantly surprised!

      • — Jenn on February 2, 2023
      • Reply
    • Thanks so much for educating me on fish sauce and the recommendations. I will definitely give it a try!

      • — Diane on February 4, 2023
      • Reply
  • So amazing! My husband and I ate all of it. I used purple napa cabbage, which made it extra colorful.

    • — Natalie on January 12, 2023
    • Reply
  • This was just so good!

    • — SM on January 8, 2023
    • Reply
  • I had put a comment on here yesterday asking about a substitute for fish sauce? It was not approved following moderation? I didn’t think that was an inappropriate question to ask?

    • — SM on January 7, 2023
    • Reply
    • Hi SM, It was definitely not inappropriate! You can use soy sauce instead — the salad will lack that traditional Vietnamese flavor, but it will still be good. Hope you enjoy!

      • — Jenn on January 9, 2023
      • Reply
      • Thank you. I actually found fish sauce in the end. Made it for the second time today and it is honestly just out of this world. One of the best salads. Thank you for another amazing recipe.

        • — SM on January 15, 2023
        • Reply
        • So glad you enjoyed it — thanks for reporting back!

          • — Jenn on January 16, 2023
          • Reply

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