Vietnamese Shredded Chicken Salad

Tested & Perfected Recipes

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 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 and Peach Mango Smoothies for dessert.

ingredients

To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.

salad-ingredients

Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.

juicing-limes

Whisk together the fresh squeezed lime juice, Sriracha, garlic, sugar, fish sauce and vegetable oil.

dressing

Pour the dressing over the salad and toss well.

tossing-salad

Top with peanuts and serve.

Shredded-Vietnamese-Chicken-Salad-1

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.)

My Recipe Videos

Vietnamese Shredded Chicken Salad

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

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

  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.

Reviews & Comments

  • Hi Jenn,

    I LOVE this salad and am making this for a vegetarian friend – I’d like to add some tofu to it. Any suggestions how I might prep it? I could throw it in right from the package but seems like it would need something. Thanks!

    • — Elizabeth on November 30, 2018
    • Reply
    • Hi Elizabeth, I’ve never worked with tofu, but I do know that marinating it will help to infuse it with flavor. Perhaps you could marinate it in the dressing, remove it to add to the salad, and then pour the dressing over the salad as the recipe suggests. Hope that helps!

      • — Jenn on December 1, 2018
      • Reply
  • Excellent lunch for 2. Delicious. I add a little more hot sauce. Also made it once with roast duck instead of chicken, also tastes great!

    • — George on November 13, 2018
    • Reply
  • I have enjoyed many recipes on this site, including this one. Most recently I made this salad but substituted the dressing with the dressing from the Thai Crunch Salad, also on this site. My husband loved it and I will admit that I loved the peanut flavoring, too. I did double the sauce recipe and I used broccoli slaw in place of the cabbage. It was really tasty (and I hope no one minds that I’m mixing and matching!) I look forward to making more of the recipes here.

    • — Katherine on October 9, 2018
    • Reply
  • I’ve made this multiple times as it’s so good! Perfect for a warm summer night dinner or lunch anytime. Sometimes I’ll add or sub different veggies depending on what I have on hand. Add a baguette if you want a little heartier meal.

    • — Renee Watts on October 4, 2018
    • Reply
  • Oh my gosh. My good friend Liz served this for a small, casual dinner party (as a main course), and everyone loved it. The next day I ran to the store to get the exact ingredients listed, and made for myself. It is so delicious! There’s something very special and irresistible about this dressing, and it definitely turns a healthy, fresh salad into a delectable main course. So far, I have stuck to the recipe simply because I just love it as is.

    • — Mary Noël on October 4, 2018
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  • I love Asian food, so when I spotted this recipe I knew I had to try it. The flavors combined and complimented each other wonderfully, and it was a perfect salad for a warm summer evening. I substituted cashews for the peanuts; other than that I made the recipe as written.

    • — Kay Simenc on October 4, 2018
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  • It was 90 degrees, I had a gluten free quest coming for dinner. I wanted something healthy, cool and delicious. This salad was exactly what I was looking for, just bursting with fresh flavor. I cheated a little by buying the cabbage and carrot coleslaw mix in the produce department. With the rotisserie chicken, it was so quick to put together and so impressive. Thank you Jenn!

    • — Trudy Black on August 3, 2018
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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

    • — Sue Branscomb on July 12, 2018
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  • 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

    • — Christine Winslow on July 2, 2018
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  • 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.

    • — Yvette on June 28, 2018
    • Reply
  • 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

    • — Carol on June 28, 2018
    • Reply
  • Want to try this one – thoughts on reducing sugar to lower carbs? Or would that throw dressing too far out of balance?

    • — Kara on June 19, 2018
    • Reply
    • 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!

      • — Jenn on June 20, 2018
      • Reply
    • Use Lakanto sugar instead of regular sugar? That is what I did and it worked out great!

      • — Marina on December 3, 2018
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  • 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!

    • — Lyn on April 21, 2018
    • Reply
  • 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!

    • — Monica B on April 9, 2018
    • Reply
    • 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!

      • — Jenn on April 9, 2018
      • Reply
  • 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.

    • — Karen on February 26, 2018
    • Reply
  • Simply amazing and delicious!

    • — laura on February 22, 2018
    • Reply
  • 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!

    • — Linda Fasulo on November 30, 2017
    • Reply
    • *your

      • — Linda Fasulo on December 1, 2017
      • Reply
  • This is so bright tasting and delicious! It is just what we needed after the holiday hoarking! I did add Thai peppers from my garden.

    • — Kathleen on November 30, 2017
    • Reply
  • 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

    • — Chris Roll on August 21, 2017
    • Reply
    • 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.

      • — Jenn on August 22, 2017
      • Reply
      • The brand was KAME.

        • — Chris Roll on September 2, 2017
        • Reply
        • 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 on September 5, 2017
          • Reply
  • Jenn, my grocer only had savoy cabbage, not napa. I’ve never used it before. Is it okay to use instead?

    • — Erin on July 25, 2017
    • Reply
    • Yes, Erin, savoy cabbage will work nicely here too.

      • — Jenn on July 25, 2017
      • Reply
  • 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.

    • — I-Rod on July 13, 2017
    • Reply
  • Amazing! As usual your recipe does not disappoint.

    • — Byul on July 7, 2017
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  • 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.

    • — Toni on July 6, 2017
    • Reply
  • The sodium seems very high, is this because you used salted peanuts or is it from the fish sauce and chicken?

    • — Peter on July 6, 2017
    • Reply
    • Hi Peter, I think it’s the fish sauce — it’s very high in sodium.

      • — Jenn on July 6, 2017
      • Reply
  • 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?

    • — Marina on July 6, 2017
    • Reply
    • 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.

      • — Jenn on July 6, 2017
      • Reply
  • 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.

    • — Jennifer on June 9, 2017
    • Reply
  • 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.

    • — Stephanie on May 15, 2017
    • Reply
  • 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!

    • — Kelly on May 12, 2017
    • Reply
  • 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.

    • — Kristen on May 2, 2017
    • Reply
  • 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.

    • — Sherry on April 6, 2017
    • Reply
  • 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!

    • — Katie Daughenbaugh on March 29, 2017
    • Reply
  • Made this tonight. Absolutely delicious! Loved all of the different flavors and textures. 5 star!

    • — Kiara on March 24, 2017
    • Reply
  • 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.

    • — Renee Watts on February 15, 2017
    • Reply
  • 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!

    • — Julie on January 26, 2017
    • Reply
    • Glad you like what you see– looking forward to having you as part of the Once Upon a Chef community!!

      • — Jenn on January 26, 2017
      • Reply
  • Best salad ever….No changes required.
    I ate as a meal, nothing else required…
    Just a glass of ice tea!~ Perfection!

    • — Paula on December 1, 2016
    • Reply
  • 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.

    • — Adam B. on December 1, 2016
    • Reply
  • 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.

    • — Trish on November 15, 2016
    • Reply
  • 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!

    • — Laura on November 7, 2016
    • Reply
  • 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.

    • — Jen on October 10, 2016
    • Reply
  • My family is addicted to this salad. It’s a great summer salad that can be a full meal.

    • — Michele on October 6, 2016
    • Reply
  • Love this recipe. Have prepared it several times for friends and they love it as well. Yummy, so refreshing and light.

    • — Tamara on October 6, 2016
    • Reply
  • I love this salad but instead of peanuts I use unsalted sunflower seeds. Yummy!

    • — roz b on October 6, 2016
    • Reply
  • 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!!!!

    • — Tamera on August 12, 2016
    • Reply
  • 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!

    • — Caris on July 22, 2016
    • Reply
  • 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!

    • — AnneM on July 7, 2016
    • Reply
  • 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 🙂

    • — Chithra on July 1, 2016
    • Reply
  • 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. 🙂

    • — Sandy on June 26, 2016
    • Reply
  • Loved this – just the right amount dressing. Tastes so good. It’s a keeper! Thanks Jen.

    • — Colleen on May 22, 2016
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  • 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.

    • — Jayne on April 18, 2016
    • Reply
  • 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.

    • — Christina Stone on January 24, 2016
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  • 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.

    • — Marsha on December 3, 2015
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  • I make this salad all the time. I throw some of those dried La Choy Chow Mein noodles on top for some added crunch.

    • — Carolsue on November 19, 2015
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  • One of the nicest Vietnamese salads I’ve made, very fresh, beautiful flavours. Yum!

    • — Wendy on November 17, 2015
    • Reply
  • 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!!

    • — Katie Daughenbaugh on November 10, 2015
    • Reply
  • What are good substitutes for the nappa cabbage??? I’m finding it difficult to find here in New Zealand. Thanks!!

    • — Nicole on October 5, 2015
    • Reply
    • Hi Nicole, Are you able to find Chinese cabbage or Savoy cabbage? Those would work well 🙂

      • — Jenn on October 6, 2015
      • Reply
  • Do you use salted or unsalted peanuts?
    Thanks 🙂

    • — Sharon on September 13, 2015
    • Reply
    • Salted 🙂

      • — Jenn on September 13, 2015
      • Reply
  • I really don’t like the taste of cilantro; will substituting parsley dramatically change the recipe?

    • — Karen on September 1, 2015
    • Reply
    • Hi Karen, I would just omit the cilantro or you could try mint or basil (or a combo) as well.

      • — Jenn on September 1, 2015
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  • 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!

    • — Merie on August 29, 2015
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  • Dressing is to die for! The flavors are really good and complex too. The dressing is good with fresh spring rolls too.

    • — Ryan on August 29, 2015
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  • 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!

    • — Mary McCreadie on August 27, 2015
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  • 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.

    • — Amy on August 23, 2015
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  • 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.

    • — Megan on August 18, 2015
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  • Another winner! Delicious!

    • — Jackie on July 19, 2015
    • Reply
  • How far in advance can I make the dressing?

    • — Gretchen Freund on June 29, 2015
    • Reply
    • Hi Gretchen, A few days is fine. Enjoy!

      • — Jenn on June 29, 2015
      • Reply
  • 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!

    • — Janice J. on June 28, 2015
    • Reply
    • FYI, There is a lot of sodium in hoisin sauce too.
      Over 1000mg per 2 TBSP

      • — Margaret Wilson on October 7, 2016
      • Reply
  • 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!

    • — Liesel on June 15, 2015
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  • 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.

    • — Ron on June 11, 2015
    • Reply
  • 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!)

    • — Barbara on June 4, 2015
    • Reply
    • 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 🙂

      • — Jenn on June 5, 2015
      • Reply
  • When adding mint to these salad recipes, is it peppermint or spearmint?

    • — Linda on June 3, 2015
    • Reply
    • Hi Linda, I have peppermint growing wild in my garden so that’s what I use, but they are interchangeable.

      • — Jenn on June 3, 2015
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  • 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!

    • — Karen T on May 25, 2015
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  • Loved loved loved this salad. Had it as a main course. No leftovers.

    • — Tori on May 21, 2015
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  • 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.

    • — Nan Wills on May 19, 2015
    • Reply
  • 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!

    • — Sophia on May 18, 2015
    • Reply
    • So glad you enjoyed the salad, Sophia 🙂

      • — Jenn on May 18, 2015
      • Reply
  • Can someone please tell me what Sriracha is and where to get it?
    Thank you.

    • — Kathy on May 17, 2015
    • Reply
    • Hi Kathy, Sriracha is a Southeast Asian hot sauce — you can get it at most supermarkets.

      • — Jenn on May 18, 2015
      • Reply
  • Rather than a rotisserie chicken I baked the chicken per https://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 https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html which I will try next time.

    • — Carol F. on May 16, 2015
    • Reply
  • 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.

    • — Amy on May 16, 2015
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  • Hi Jen,
    How long will it last in the fridge for? Thinking of making it for lunches for Monday and Tuesday.
    Thanks!

    • — Sam on May 16, 2015
    • Reply
    • 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!

      • — Jenn on May 16, 2015
      • Reply
  • 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.

    • — Debi on May 15, 2015
    • Reply
  • Another great recipe. Thanks Jenn! Made this one tonight. Very refreshing and tasty 🙂

    • — Monica on May 14, 2015
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  • I am allergic to fish. What would be a good substitute for the fish sauce?

  • 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:)

    • — Debbie on May 14, 2015
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  • I’m loving the looks of this salad but would like to lower the sodium. Any ideas?

    • — Lois Greer on May 14, 2015
    • Reply
    • Hi Lois, You can cut back on the fish sauce or reduce the overall amount of dressing.

      • — Jenn on May 14, 2015
      • Reply

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