Vietnamese Shredded Chicken Salad
This post may contain affiliate links. Read my full disclosure policy. Salad as a meal? Yes, please! This quick and easy Vietnamese shredded chicken salad is packed with bright, spicy Southeast Asian flavors. As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein-and-two-sides kind of guy. However, this is one salad I can get away with serving for dinner—it’s satisfying and packed with bright, spicy Southeast Asian flavors. Plus, it’s a breeze to make. Just shred a rotisserie chicken, chop some veggies, whisk the dressing, and voila—dinner is done! The recipe makes enough for 2 to 3 main course salads, and if you want to round out the meal, just add some crispy spring rolls or summer rolls on the side. “Delicious and the perfect light meal for a warm summer night!” What You’ll Need To Make Vietnamese Shredded Chicken Salad Shredded Chicken: Adds protein and a savory flavor. Using store-bought rotisserie chicken makes this salad quick to pull together. Napa Cabbage: The primary greens used in the salad providing a crunchy and refreshing texture. Feel free to buy the pre-shredded variety. Scallions: Offer a mild onion flavor and a bit of bite. Carrots: Add sweetness and vibrant color. Red Bell Pepper: Contributes a sweet, crisp element and additional color. Fresh Mint: Enhances the salad with a bright, herbal note. Fresh Cilantro: Adds a fresh, citrusy flavor. Peanuts: Provide a crunchy, nutty element. These should be added right before serving the salad. Fresh Lime Juice: Adds a tangy, zesty flavor to the dressing. Sriracha Sauce: Brings a subtle spicy kick. Garlic: Infuses the dressing with a robust, aromatic flavor. Sugar: Balances the acidity and heat with a touch of sweetness. Fish Sauce: Adds a deep, savory umami layer to the dressing and gives it an authentic Vietnamese flavor. Vegetable Oil: Creates a smooth, emulsified dressing. Jump to the printable recipe for precise measurements Shredded Chicken: Adds protein and a savory flavor. Using store-bought rotisserie chicken makes this salad quick to pull together. Napa Cabbage: The primary greens used in the salad providing a crunchy and refreshing texture. Feel free to buy the pre-shredded variety. Scallions: Offer a mild onion flavor and a bit of bite. Carrots: Add sweetness and vibrant color. Red Bell Pepper: Contributes a sweet, crisp element and additional color. Fresh Mint: Enhances the salad with a bright, herbal note. Fresh Cilantro: Adds a fresh, citrusy flavor. Peanuts: Provide a crunchy, nutty element. These should be added right before serving the salad. Fresh Lime Juice: Adds a tangy, zesty flavor to the dressing. Sriracha Sauce: Brings a subtle spicy kick. Garlic: Infuses the dressing with a robust, aromatic flavor. Sugar: Balances the acidity and heat with a touch of sweetness. Fish Sauce: Adds a deep, savory umami layer to the dressing and gives it an authentic Vietnamese flavor. Vegetable Oil: Creates a smooth, emulsified dressing. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl or jar, combine all of the ingredients for the dressing; whisk or shake until the sugar is dissolved. Right before serving, add the dressing to the salad. Toss to combine. Transfer to a serving bowl and garnish with the peanuts. Serve cold. You May Also Like RecipeComments (237)Add Comment Recipe Comments (237) Add Comment Ingredients For the Salad 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken 4 cups shredded napa cabbage 4 scallions, thinly sliced 1 cup grated or matchstick carrots 1 red bell pepper, sliced into bite-sized pieces ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ½ cup chopped peanuts 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken 4 cups shredded napa cabbage 4 scallions, thinly sliced 1 cup grated or matchstick carrots 1 red bell pepper, sliced into bite-sized pieces ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ½ cup chopped peanuts For the Dressing ¼ cup fresh lime juice, from about 3 limes 2 teaspoons Sriracha sauce 3 cloves garlic, minced 2 tablespoons sugar 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam) 3 tablespoons vegetable oil ¼ cup fresh lime juice, from about 3 limes 2 teaspoons Sriracha sauce 3 cloves garlic, minced 2 tablespoons sugar 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam) 3 tablespoons vegetable oil Instructions In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold. In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 417 Fat: 30g Saturated fat: 5g Carbohydrates: 20g Sugar: 12g Fiber: 5g Protein: 20g Sodium: 1169mg Cholesterol: 50mg Per serving (4 servings) Calories: 417 Fat: 30g Saturated fat: 5g Carbohydrates: 20g Sugar: 12g Fiber: 5g Protein: 20g Sodium: 1169mg Cholesterol: 50mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: ChickenDairy-FreeDinnerGluten-Free AdaptableQuick & EasySaladsAsianVietnamese Chicken Dairy-Free Dinner Gluten-Free Adaptable Quick & Easy Salads Asian Vietnamese