Crunchy Vietnamese Chicken Salad: A Fresh, Flavor-Packed Recipe
If you’re searching for a light yet satisfying meal, Crunchy Vietnamese Chicken Salad is a perfect choice.
This vibrant dish is full of crisp vegetables, tender chicken, and a zesty dressing, making it a staple in Vietnamese cuisine.
It’s ideal for hot summer days, meal prep, or anytime you crave something refreshing and healthy.
What makes Vietnamese Chicken Salad Special?
Vietnamese Chicken Salad, also known as Gỏi Gà, is a popular dish in Vietnam. It combines shredded chicken with crunchy vegetables and fresh herbs.
The dressing is what truly brings this salad to life, blending flavors of tangy lime, savory fish sauce, a hint of sweetness, and a gentle kick from chili. This Asian salad recipe is known for its balance of textures and flavors.
Why You’ll Love This Crunchy Vietnamese Chicken Salad:
- Healthy and Nutritious: Packed with lean protein, fiber-rich veggies, and fresh herbs.
- Quick and Easy: Simple to prepare, perfect for busy weeknights.
- Bursting with Flavor: Every bite offers a mix of tangy, sweet, salty, and spicy notes.
- Gluten-Free Option: Naturally gluten-free, and easy to adapt for dietary needs.
Ingredients You’ll Need
Before you start, gather these essential ingredients for your Vietnamese Chicken Salad:
For the Salad
- 2 cooked chicken breasts (poached or rotisserie), shredded
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or grated
- 1 small red bell pepper, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts, chopped
- ¼ cup crispy fried shallots (optional)
- 2-3 scallions, thinly sliced
For the Vietnamese Salad Dressing
- 3 tablespoons fish sauce (or light soy sauce for a vegetarian option)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (or honey)
- 1-2 garlic cloves, minced
- 1 small red chili, finely chopped (optional, for heat)
- 2 tablespoons water
How to Make Crunchy Vietnamese Chicken Salad
Step 1: Prepare the Chicken
If you’re using raw chicken breasts, poach them in a pot of boiling water with a pinch of salt for about 15-20 minutes or until cooked through. Let them cool, then shred using two forks. Alternatively, use leftover rotisserie chicken for convenience.
Step 2: Chop the Vegetables
Slice and shred all the vegetables as described. Using a mandoline can help achieve thin, even slices, ensuring every bite is crunchy.
Step 3: Make the Vietnamese Salad Dressing
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water until the sugar dissolves. Taste and adjust the flavors to your liking. The dressing should taste tangy, sweet, salty, and a little spicy.
Step 4: Assemble the Salad
In a large mixing bowl, combine the shredded chicken, cabbage, carrots, bell pepper, bean sprouts, scallions, mint, and cilantro. Pour the dressing over the salad. Toss well to combine, ensuring all ingredients are evenly coated.
Step 5: Serve and Garnish
Transfer the salad to a serving platter. Sprinkle with roasted peanuts and crispy shallots for extra crunch. Serve immediately for the best texture.
Tips for the Best Crunchy Vietnamese Chicken Salad
- Use Fresh Herbs: Mint and cilantro add a unique aroma and flavor. Don’t skip them!
- Customize Your Veggies: Add thinly sliced cucumber, daikon radish, or even apples for a twist.
- Adjust the Heat: Use more or less chili depending on your spice preference.
- Meal Prep Friendly: Store the salad and dressing separately to keep everything crisp until ready to eat.
- Peanut-Free Option: Replace peanuts with toasted sesame seeds if you have allergies.
Health Benefits of Vietnamese Chicken Salad
- High in Protein: Chicken breast is low in fat and high in protein, supporting muscle health.
- Loaded with Fiber: Cabbage, carrots, and bell peppers are packed with fiber and essential vitamins.
- Low in Calories: This salad is light yet filling, making it great for weight management.
- Rich in Antioxidants: Fresh herbs and colorful veggies support your immune system.
Variations and Serving Suggestions
Make it Vegetarian
Swap the chicken for tofu or tempeh. Use soy sauce instead of fish sauce in the dressing.
Add Noodles
For a more substantial meal, add a handful of cooked rice vermicelli noodles.
Serve as Lettuce Wraps
Spoon the salad into crisp lettuce leaves for a fun, hand-held appetizer.
Perfect Pairings
Pair your Vietnamese Chicken Salad with spring rolls, jasmine rice, or a bowl of pho for a complete Vietnamese meal.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep dressing separate until serving to maintain the salad’s crunch.
- Shredded veggies can be prepped ahead and stored for up to 3 days.
FAQs
What type of chicken is best for Vietnamese Chicken Salad?
Boneless, skinless chicken breast is most commonly used because it’s lean and easy to shred. Rotisserie chicken works well for convenience and adds extra flavor.
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and chicken in advance. Store the salad and dressing separately and toss everything together just before serving to keep the salad crunchy.
Is Vietnamese Chicken Salad gluten-free?
This salad is naturally gluten-free if you use fish sauce or a gluten-free soy sauce in the dressing.
What can I use instead of fish sauce?
You can substitute fish sauce with light soy sauce or tamari for a vegetarian or vegan option. The flavor will be slightly different, but still delicious.
How spicy is this Vietnamese Chicken Salad?
The spiciness comes from the fresh chili in the dressing. You can adjust the amount or omit it entirely to match your heat preference.
Can I add other vegetables?
Absolutely! Vietnamese Chicken Salad is very adaptable. Try adding sliced cucumber, daikon radish, or even shredded apple for extra crunch and flavor.
Crunchy Vietnamese Chicken Salad
This light and refreshing Vietnamese Chicken Salad, also known as Gỏi Gà, features shredded chicken, crisp vegetables, and a zesty, tangy dressing. It's perfect for warm weather meals, meal prep, or a healthy weeknight dinner.
Ingredients
For the Salad:
- 2 cooked chicken breasts (poached or rotisserie), shredded
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or grated
- 1 small red bell pepper, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts, chopped
- ¼ cup crispy fried shallots (optional)
- 2-3 scallions, thinly sliced
For the Vietnamese Salad Dressing:
- 3 tablespoons fish sauce (or light soy sauce for a vegetarian option)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (or honey)
- 1-2 garlic cloves, minced
- 1 small red chili, finely chopped (optional)
- 2 tablespoons water
Instructions
- If using raw chicken breasts, poach them in boiling water with a pinch of salt for 15–20 minutes until fully cooked. Let cool, then shred with two forks. You can also use shredded rotisserie chicken.
- Prepare all vegetables by shredding cabbage, julienning carrots, slicing bell pepper and scallions, and rinsing bean sprouts.
- In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, chili (if using), and water. Stir until the sugar dissolves. Adjust seasoning to taste.
- In a large mixing bowl, combine shredded chicken, green and purple cabbage, carrots, bell pepper, bean sprouts, scallions, mint, and cilantro.
- Pour the dressing over the salad and toss thoroughly until everything is well coated.
- Transfer the salad to a serving dish. Sprinkle with chopped peanuts and crispy shallots just before serving.
- Serve immediately for best texture and flavor.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 250Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 1168mgCarbohydrates: 20gFiber: 5gSugar: 11gProtein: 25g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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