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 Southeast Asian flavors.
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 voila—dinner is done! The recipe makes enough for 2 to 3 main course salads, and if you want to round out the meal, just add some store-bought crispy spring 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
- Shredded Chicken: Adds protein and a savory flavor. Using store-bought rotisserie chicken makes this salad quick to pull together.
- Napa Cabbage: The primary greens used in the salad providing a crunchy and refreshing texture. Feel free to buy the pre-shredded variety.
- Scallions: Offer a mild onion flavor and a bit of bite.
- Carrots: Add sweetness and vibrant color.
- Red Bell Pepper: Contributes a sweet, crisp element and additional color.
- Fresh Mint: Enhances the salad with a bright, herbal note.
- Fresh Cilantro: Adds a fresh, citrusy flavor.
- Peanuts: Provide a crunchy, nutty element. These should be added right before serving the salad.
- Fresh Lime Juice: Adds a tangy, zesty flavor to the dressing.
- Sriracha Sauce: Brings a subtle spicy kick.
- Garlic: Infuses the dressing with a robust, aromatic flavor.
- Sugar: Balances the acidity and heat with a touch of sweetness.
- Fish Sauce: Adds a deep, savory umami layer to the dressing and gives it an authentic Vietnamese flavor.
- Vegetable Oil: Creates a smooth, emulsified dressing.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large salad bowl, combine all of the salad ingredients except for the peanuts.
In a separate bowl or jar, combine all of the ingredients for the dressing; whisk or shake until the sugar is dissolved.
Right before serving, add the dressing to the salad.
Toss to combine.
Transfer to a serving bowl and garnish with the peanuts. Serve cold.
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Vietnamese Shredded Chicken Salad
Salad as a meal? Yes, please! This quick and easy Vietnamese shredded chicken salad is packed with bright, spicy Southeast Asian flavors.
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
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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
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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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!
Jenn, any chance that shrimp would work instead of chicken?
Definitely!