This Vietnamese Shredded Chicken Salad (Gỏi Gà) is light, fresh, and packed with flavor. It’s got crunchy cabbage, juicy chicken, fragrant herbs, and a zesty dressing that ties it all together.
It’s the perfect meal for hot days, easy lunches, or a crowd-pleasing side dish. The best part? It’s super simple to make, and you can prep most of it ahead of time.
If you’ve never had this salad before, get ready to fall in love with the tangy, savory, slightly sweet dressing and the satisfying crunch of every bite. Let’s get started!
What You’ll Need
For the Salad:
- 2 cooked chicken breasts, shredded
- 3 cups green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 carrot, julienned
- ½ red onion, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
- ¼ cup roasted peanuts, chopped
- ¼ cup crispy fried shallots (store-bought or homemade)
For the Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon garlic, minced
- 1 Thai chili, finely chopped (optional, for heat)
Pro Tips
- Poach chicken for extra tenderness – If you’re cooking the chicken yourself, simmer it in lightly salted water for 15 minutes, then let it cool in the liquid for even juicier meat.
- Slice everything thin – The key to a great salad is making sure the cabbage and veggies are thinly sliced so every bite is balanced.
- Let the dressing sit – Mix the dressing ahead of time to let the flavors meld together.
- Customize the spice level – Add more Thai chili for heat or leave it out for a milder salad.
- Toast the peanuts – A quick toast in a dry pan enhances their nuttiness and makes them extra crunchy.
Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl (for dressing)
- Whisk or fork
- Tongs
Substitutions & Variations
- Swap the protein – Use shredded rotisserie chicken, shrimp, or tofu for a different twist.
- No fish sauce? – Use soy sauce for a vegetarian-friendly alternative.
- Add crunch – Toss in some fried wonton strips or extra nuts for texture.
- Milder flavor? – Reduce the fish sauce and add a little more sugar and lime juice.
Make-Ahead Tips
- Prep the veggies ahead – Slice everything and store it in the fridge for up to a day before assembling.
- Dressing lasts for days – Mix the dressing and keep it in an airtight container for up to a week.
- Shred the chicken in advance – Cook and shred the chicken ahead of time for easy assembly.
How to Make Vietnamese Shredded Chicken Salad
Step 1: Make the Dressing
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and Thai chili. Stir until the sugar is fully dissolved.
Step 2: Shred the Chicken
If not already shredded, use two forks or your hands to pull apart the cooked chicken breasts into thin, bite-sized pieces.
Step 3: Slice the Vegetables
Thinly slice the green cabbage, purple cabbage, red onion, and julienne the carrot.
Step 4: Toss Everything Together
In a large mixing bowl, combine shredded chicken, sliced cabbage, carrots, and onions. Add fresh cilantro, mint, and half of the chopped peanuts. Pour in the dressing and toss everything together until well coated.
Step 5: Garnish & Serve
Top with crispy fried shallots, more chopped peanuts, and extra herbs. Serve immediately and enjoy!
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate if you want to make it last longer.
- The veggies will soften over time, but the flavors get even better!
Final Thoughts
This Vietnamese Shredded Chicken Salad is fresh, flavorful, and so easy to make. It’s the perfect balance of crunchy, savory, and tangy! Give it a try, and let me know how it turns out in the comments. Got any fun twists on this recipe? I’d love to hear them! Happy cooking! 😊