Craving a light and refreshing meal? Look no further than this Vietnamese chicken salad!
Also known as Goi Ga in Vietnam, this vibrant dish combines shredded chicken, crisp veggies, fragrant herbs, and crunchy peanuts. It’ all tied together with a zippy Nuoc Cham dressing.
As a bonus, it’s a breeze to make. This salad is perfect for a quick lunch, a light dinner, or any gathering!
Why You’ll Love This Vietnamese Chicken Salad
Quick and Easy: With pre-cooked chicken and simple steps, this recipe is fantastic for a speedy meal. So you save time without sacrificing flavor.
Fresh Taste and Texture: Bursting with fresh ingredients and delightful textures, this healthy salad will invigorate your tastebuds.
Customizable Flavors: Try other veggies, swap out the protein, or mix up the dressing. The possibilities are endless!
Meal Prep-Friendly: Prepare the salad components in advance and assemble them just before serving. It’s an excellent option for busy weeks or efficient meal planning.
Ingredients
This Vietnamese chicken salad is all about fresh flavors. Here’s what you need:
- Cooked Shredded Chicken: The star of the dish! Use store-bought rotisserie chicken for convenience or poach chicken breasts for a healthier option.
- Napa Cabbage or Wombok: The crunchy, refreshing base of the salad.
- Carrots: For a delightful sweet crunch and pop of color.
- Red Onion: It adds a sharp, pungent kick. It’s sliced very thin to distribute flavor without overwhelming the other ingredients.
- Fresh Mint and Cilantro Leaves: Fragrant herbs elevate this dish with a burst of freshness.
- Roasted Unsalted Peanuts: They’re chopped and sprinkled generously for a nutty, toasty finish.
- Nuoc Cham Dressing: A harmonious blend of lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and optional red chili. Together, they create an irresistible, iconic Vietnamese flavor.
How to Make Vietnamese Chicken Salad
Ready to whip up this quick and easy chicken salad? Just follow these simple steps:
1. Combine the salad ingredients. In a large bowl, mix the cooked chicken, cabbage, carrots, red onion, mint, and cilantro.
2. Make the dressing. In a small bowl, add the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using). Whisk until the sugar dissolves.
3. Dress the salad. Pour the dressing over the salad. Toss well to coat evenly.
4. Garnish and serve. Transfer to a serving dish. Top with the chopped peanuts. Serve immediately and enjoy!
Tips for the Best Vietnamese Chicken Salad
These tips will take your salad from good to the best!
- Keep it nice and chilly. This salad is best served crisp and cold. Chilling the vegetables and chicken before mixing makes it extra refreshing.
- Swap the cabbage. If you can’t find napa cabbage or wombok, you can substitute with regular green cabbage or iceberg lettuce for a crunchy texture.
- Vary up the veggies. For extra color and crunch, consider adding bell peppers, cucumbers, or bean sprouts.
- Avoid dried herbs. They won’t provide the same refreshing taste. Be sure to use fresh herbs for the best flavor and aroma.
- Taste and adjust. Taste the Nuoc Cham dressing and adjust the ingredients to your liking. Add more lime juice for tanginess, fish sauce for saltiness, or honey or sugar for sweetness.
- Kick up the heat. If you prefer a spicier salad, add more minced red chili to the dressing. You can also garnish with extra sliced chili on top.
How to Store
The best way to enjoy this salad is fresh. That’s when the textures and flavors are at their peak.
If you have leftovers, I recommend storing the dressing and salad separately. Then, combine the two right before serving. That way, the veggies stay crisp and refreshing!
To Store: Place the salad and Nuoc Cham dressing in two separate air-tight containers and refrigerate. The salad will stay fresh for up to 2 days, and the dressing will last for up to 5 days.
Vietnamese Chicken Salad
4
servings10
minutes331
kcalThis Vietnamese chicken salad is crunchy, light, and so delightful! The combo of chicken, veggies, and peanuts
Ingredients
- For the Salad:
3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
6 cups shredded Napa cabbage or wombok
1 cup shredded carrots
1/2 red onion, very thinly sliced
1 cup fresh mint leaves, roughly chopped
1 cup fresh cilantro leaves, roughly chopped
1/2 cup roasted unsalted peanuts, chopped
- For the Nuoc Cham Dressing:
1/4 cup fresh lime juice
2 tbsp fish sauce
2 tbsp rice vinegar
1 tbsp honey or sugar
1 clove garlic, finely minced
1 red chili, deseeded and finely minced (optional)
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
- In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
- When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!
