If you’re craving something light, vibrant, and packed with flavor, this Vietnamese chicken salad is exactly what you need. It’s a perfect harmony of shredded chicken, crisp vegetables, fragrant herbs, and a tangy-sweet dressing that makes each bite irresistibly good. Whether you’re looking for a healthy weeknight dinner or a colorful dish for a potluck, this salad fits the occasion.
What makes Vietnamese chicken salad stand out is its balance—freshness from herbs, crunch from veggies, savory protein, and that signature fish sauce-based dressing with just the right kick of heat and tang. It’s nutritious, quick to assemble, and full of textures and tastes that dance on your tongue.
A Little History: The Art of Gỏi Gà
Known in Vietnam as Gỏi Gà, this dish has roots in traditional Vietnamese cuisine. “Gỏi” means salad, and “gà” means chicken. Gỏi is often served at celebrations or as a side to contrast with richer dishes. What sets it apart from Western-style salads is the liberal use of fresh herbs like mint and cilantro, and its signature dressing that balances fish sauce, lime, sugar, and chili.
Ingredients You’ll Need
Here’s everything you need to make a classic Vietnamese chicken salad:
For the Salad:
- 2 cups cooked chicken breast, shredded (poached or rotisserie)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 small red onion, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- 1 red chili, thinly sliced (optional)
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1–2 teaspoons chili flakes or fresh minced chili (to taste)
Step-by-Step: How to Make Vietnamese Chicken Salad
Making this salad is easy and rewarding. Just follow these steps:
1. Prepare the Chicken
- If using raw chicken breasts, poach them in simmering water with a pinch of salt until cooked (about 15–20 minutes). Let them cool, then shred by hand or with forks.
2. Chop the Vegetables
- Grate the cabbage and carrots, and slice the red onion into thin pieces. Then, combine all the vegetables in a large salad bowl.
3. Make the Dressing
- In a small bowl or jar, mix fish sauce, lime juice, rice vinegar, sugar, garlic, and chili. Stir well until sugar dissolves.
4. Assemble the Salad
- Add the shredded chicken to the veggies.
- Pour the dressing over the mixture and toss thoroughly to combine everything.
- Let it sit for 10–15 minutes so the flavors can meld.
5. Add Herbs and Garnish
- Just before serving, toss in the mint and cilantro.
- Top with crushed peanuts and optional sliced red chili for extra heat.
Tips and Variations
Want to customize your Vietnamese chicken salad? Here are a few ideas:
🥬 Ingredient Swaps:
- Protein: Use cooked shrimp or tofu for a pescatarian or vegetarian version.
- Cabbage: Napa cabbage or purple cabbage adds variety in color and texture.
- Peanuts: Swap for cashews or omit if you have allergies.
🕒 Make-Ahead Tip:
- Prepare the veggies and chicken in advance, but keep the dressing and herbs separate until just before serving to maintain crunch and freshness.
🌱 Dietary Alternatives:
- Low-carb/Keto: Skip the carrots and reduce sugar in the dressing.
- Whole30/Paleo: Use coconut aminos instead of fish sauce and a compliant sweetener like honey.
Serving Suggestions
This salad is incredibly versatile. Here’s how to serve it for different occasions:
🍽 As a Main Dish:
- Serve chilled on its own or with a side of jasmine rice or rice noodles.
🧺 For a Picnic or Potluck:
- Transport the dressing separately and toss everything together just before eating.
🥢 Presentation Ideas:
- Serve in a large platter garnished with extra herbs, sliced chili, and lime wedges for a fresh, vibrant look.
- Serving individual bowls with chopsticks brings a playful and genuine vibe.
Storage and Reheating
This salad is best fresh but can be stored with a few tips:
🧊 Storing Leftovers:
- Keep in an airtight container in the refrigerator for a maximum of 2 days.
- Keep herbs and peanuts separate to maintain texture.
🔁 Reheating:
- No reheating needed! This dish is meant to be enjoyed cold or at room temperature.
- If you’d like it warm, briefly warm the chicken before mixing into the salad.
Approximate Nutrition Facts (Per Serving)
Yields about 4 servings
- Calories: 280
- Protein: 25g
- Carbs: 12g
- Fat: 15g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
Note: These values are estimates and can vary based on ingredients used.
A Personal Note from the Kitchen
This Vietnamese chicken salad is one of my favorite warm-weather meals. It’s the kind of dish I turn to when I want something light but still satisfying. The flavors are bold, the prep is simple, and the result always impresses guests—even those who are new to fish sauce or herbs like mint in their salad.
I recommend serving it with a cold drink, under a sunny sky, and sharing it with people you love. Once you try it, you’ll see why it’s such a staple in Vietnamese home cooking.
