Plate of Vietnamese shredded chicken salad.

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

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

  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

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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

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.