Vietnamese Chicken Salad, or Gỏi Gà, is a vibrant and refreshing dish that perfectly balances flavors and textures. It’s a staple in Vietnamese cuisine, often enjoyed as a light meal or a side dish at family gatherings and celebrations. Unlike creamy Western-style chicken salads, this version is all about bright, crisp vegetables, tender shredded chicken, and a zesty, tangy dressing that wakes up your taste buds.
This salad is especially popular in the warmer months when you crave something fresh yet satisfying. It’s also a fantastic way to use up leftover chicken, making it a practical and delicious choice for a quick meal. Whether you’re new to Vietnamese cuisine or already a fan, this dish is sure to become a favorite in your kitchen!
Why You’ll Love This Recipe
- Light and Healthy – Packed with lean protein and fresh vegetables, this salad is nutritious and satisfying.
- Bold, Zesty Flavors – The dressing is a perfect balance of tangy, sweet, and savory, making every bite exciting.
- Quick and Easy – Simple ingredients and minimal cooking make this an effortless meal.
- Great for Meal Prep – It stays fresh in the fridge, making it a perfect make-ahead lunch or dinner.
- Authentic Yet Adaptable – While traditionally made with Vietnamese herbs and ingredients, you can easily tweak it based on what you have on hand.
Ingredients You’ll Need
For the Salad:
- 2 cups cooked chicken, shredded
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 carrot, julienned
- ½ red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh Thai basil, chopped
- ½ cup roasted peanuts, crushed
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 red chili, finely chopped (optional, for heat)
How to Make Vietnamese Chicken Salad
Step 1: Prepare the Ingredients
Start by shredding the cooked chicken. If you have leftover rotisserie chicken, this is a perfect way to use it. If cooking fresh, simply poach chicken breasts in lightly salted water for about 15 minutes, then let them cool before shredding.
Next, prepare the vegetables. Shred the green and red cabbage as finely as possible to give the salad a light, delicate texture. Use a sharp knife or a mandoline slicer to julienne the carrot and thinly slice the red onion. Chop the fresh herbs—cilantro, mint, and Thai basil—to bring in their fragrant flavors.
Step 2: Make the Dressing
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and honey. Add in the minced garlic and finely chopped red chili (if using). Taste and adjust the flavors as needed—you want a balance of salty, sweet, sour, and a bit of spice. If it’s too strong, you can add a splash of water to mellow it out.
Step 3: Assemble the Salad
In a large mixing bowl, combine the shredded chicken, cabbage, carrot, and red onion. Pour the dressing over the mixture and toss everything together until well coated. Let it sit for about 5–10 minutes to allow the flavors to meld.
Step 4: Add the Herbs and Peanuts
Right before serving, fold in the fresh cilantro, mint, and Thai basil. These herbs are essential for that signature Vietnamese flavor. Sprinkle the crushed roasted peanuts on top for a crunchy contrast.
Step 5: Serve and Enjoy!
This salad is best served immediately while the veggies are crisp and the herbs are fresh. You can enjoy it as a light main course or serve it alongside a bowl of steamed jasmine rice for a heartier meal.
Helpful Tips
- Use Fresh Herbs – Cilantro, mint, and Thai basil add the authentic Vietnamese touch. If you can’t find Thai basil, regular basil works too.
- Shred the Vegetables Finely – The thinner the cabbage and carrots, the better the texture. A mandoline slicer can be helpful.
- Let It Marinate – Letting the salad sit for a few minutes before serving allows the flavors to blend beautifully.
- Adjust the Dressing to Taste – If you prefer it sweeter, add more honey. If you like it tangier, squeeze in extra lime juice.
- Make It Spicy – Add extra red chilies or a dash of chili flakes if you love heat.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if cooking chicken fresh)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese
- Diet: Gluten-Free
Notes
- Best Chicken Options: While any cooked chicken works, poached or rotisserie chicken provides the most tender and flavorful results. If using leftover grilled chicken, make sure it’s not overly seasoned to keep the traditional flavors balanced.
- Cabbage Choices: A mix of green and red cabbage adds color and texture, but you can use just one type if preferred. Napa cabbage is also a great alternative for a softer bite.
- Crunch Factor: For extra crunch, you can add thinly sliced bell peppers, cucumbers, or even crispy shallots.
- Dressing Adjustments: If you like a more pronounced tangy flavor, increase the lime juice. If you prefer a milder taste, reduce the fish sauce slightly and add a bit more honey.
- Serving Ideas: This salad pairs beautifully with a bowl of jasmine rice or a side of crispy spring rolls for a complete Vietnamese meal.
- Allergy-Friendly Swaps: If you have a peanut allergy, substitute with toasted cashews or sunflower seeds for a similar crunch.
- Make It a Main Dish: Turn this salad into a more filling meal by adding vermicelli rice noodles or serving it with a side of rice.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. The veggies may soften slightly but will still taste delicious.
- Make-Ahead: If preparing ahead of time, keep the dressing separate and toss it with the salad just before serving to maintain freshness.
- Freezing: Not recommended, as the fresh vegetables will lose their crisp texture when thawed.
Frequently Asked Questions
Can I Use a Different Protein?
Yes! While shredded chicken is traditional, you can also use shrimp, tofu, or even beef for a different take on this salad.
What Can I Substitute for Fish Sauce?
Fish sauce is key to the authentic Vietnamese flavor, but if you need a substitute, try soy sauce or coconut aminos. The taste will be different, but still delicious.
Is This Salad Keto-Friendly?
Yes! The ingredients are naturally low in carbs, but if you’re strict keto, you may want to reduce the honey or use a sugar-free sweetener instead.
Can I Make This Salad Ahead of Time?
Yes, but for the best texture, store the dressing separately and toss it with the salad just before serving.
Related Recipes
If you enjoyed this Vietnamese Chicken Salad, here are a few more fresh and flavorful dishes to try:
Conclusion
Vietnamese Chicken Salad is the perfect dish for when you’re craving something light, fresh, and full of bold flavors. It’s easy to make, packed with healthy ingredients, and endlessly customizable. Whether you serve it for lunch, dinner, or as a side dish, it’s guaranteed to impress. Give it a try, and let this vibrant salad transport your taste buds straight to Vietnam!
Print
Vietnamese Chicken Salad (Gỏi Gà)
Description
Vietnamese Chicken Salad, or Gỏi Gà, is a vibrant and refreshing dish that perfectly balances flavors and textures. It’s a staple in Vietnamese cuisine, often enjoyed as a light meal or a side dish at family gatherings and celebrations. Unlike creamy Western-style chicken salads, this version is all about bright, crisp vegetables, tender shredded chicken, and a zesty, tangy dressing that wakes up your taste buds.
This salad is especially popular in the warmer months when you crave something fresh yet satisfying. It’s also a fantastic way to use up leftover chicken, making it a practical and delicious choice for a quick meal. Whether you’re new to Vietnamese cuisine or already a fan, this dish is sure to become a favorite in your kitchen!
Ingredients
For the Salad:
- 2 cups cooked chicken, shredded
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 carrot, julienned
- ½ red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh Thai basil, chopped
- ½ cup roasted peanuts, crushed
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 red chili, finely chopped (optional, for heat)
Instructions
Step 1: Prepare the Ingredients
Start by shredding the cooked chicken. If you have leftover rotisserie chicken, this is a perfect way to use it. If cooking fresh, simply poach chicken breasts in lightly salted water for about 15 minutes, then let them cool before shredding.
Next, prepare the vegetables. Shred the green and red cabbage as finely as possible to give the salad a light, delicate texture. Use a sharp knife or a mandoline slicer to julienne the carrot and thinly slice the red onion. Chop the fresh herbs—cilantro, mint, and Thai basil—to bring in their fragrant flavors.
Step 2: Make the Dressing
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and honey. Add in the minced garlic and finely chopped red chili (if using). Taste and adjust the flavors as needed—you want a balance of salty, sweet, sour, and a bit of spice. If it’s too strong, you can add a splash of water to mellow it out.
Step 3: Assemble the Salad
In a large mixing bowl, combine the shredded chicken, cabbage, carrot, and red onion. Pour the dressing over the mixture and toss everything together until well coated. Let it sit for about 5–10 minutes to allow the flavors to meld.
Step 4: Add the Herbs and Peanuts
Right before serving, fold in the fresh cilantro, mint, and Thai basil. These herbs are essential for that signature Vietnamese flavor. Sprinkle the crushed roasted peanuts on top for a crunchy contrast.
Step 5: Serve and Enjoy!
This salad is best served immediately while the veggies are crisp and the herbs are fresh. You can enjoy it as a light main course or serve it alongside a bowl of steamed jasmine rice for a heartier meal.
Notes
- Best Chicken Options: While any cooked chicken works, poached or rotisserie chicken provides the most tender and flavorful results. If using leftover grilled chicken, make sure it’s not overly seasoned to keep the traditional flavors balanced.
- Cabbage Choices: A mix of green and red cabbage adds color and texture, but you can use just one type if preferred. Napa cabbage is also a great alternative for a softer bite.
- Crunch Factor: For extra crunch, you can add thinly sliced bell peppers, cucumbers, or even crispy shallots.
- Dressing Adjustments: If you like a more pronounced tangy flavor, increase the lime juice. If you prefer a milder taste, reduce the fish sauce slightly and add a bit more honey.
- Serving Ideas: This salad pairs beautifully with a bowl of jasmine rice or a side of crispy spring rolls for a complete Vietnamese meal.
- Allergy-Friendly Swaps: If you have a peanut allergy, substitute with toasted cashews or sunflower seeds for a similar crunch.
- Make It a Main Dish: Turn this salad into a more filling meal by adding vermicelli rice noodles or serving it with a side of rice.
