Vietnamese Shredded Chicken Salad
This post may contain affiliate links. Read my full disclosure policy.
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
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 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 dinner is done. 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.
What you’ll need to make Vietnamese Shredded Chicken Salad
Step-by-Step Instructions
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 freshly 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.)
You may also like
- Thai Crunch Salad with Peanut Dressing
- Asian Slaw with Ginger-Peanut Dressing
- Thai Cucumber Salad with Peanuts
- Char Siu Chicken
Vietnamese Shredded Chicken Salad
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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
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
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!
Thanks so much for educating me on fish sauce and the recommendations. I will definitely give it a try!
Diane
So amazing! My husband and I ate all of it. I used purple napa cabbage, which made it extra colorful.
This was just so good!
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?
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!
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.
So glad you enjoyed it — thanks for reporting back!