Vietnamese Shredded Chicken Salad Recipe
Bursting with vibrant flavors, crunch, and a refreshing combination of herbs, Vietnamese Shredded Chicken Salad brings together everything I love about Southeast Asian cuisine. This salad is not just a healthy option; it’s a celebration of textures—juicy chicken, crisp vegetables, and roasted peanuts—all united under a zingy, umami-packed dressing. Best of all, it’s a breeze to prepare and remains a dish I make time and time again for quick lunches, light dinners, or a crowd-pleasing starter when friends come over. If you’re searching for a recipe that tastes like summer in a bowl and guarantees happy taste buds, Vietnamese Shredded Chicken Salad is absolute perfection.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Vietnamese Shredded Chicken Salad lies in the simple, fresh ingredients that each play a starring role. From the aromatic herbs to the tangy dressing, every component is essential for creating its signature balance of taste and texture.
- Cooked chicken breast, shredded (2 cups): Using pre-cooked or rotisserie chicken keeps this recipe quick and provides lean, tender protein.
- Green cabbage, shredded (4 cups): Crunchy, refreshing, and the perfect blank canvas to soak up all that zesty dressing.
- Carrots, shredded (1 cup): These sweet, crisp ribbons add brilliant color and extra crunch.
- Fresh mint leaves, chopped (1/2 cup): Adds cooling, aromatic brightness that sets this salad apart.
- Fresh cilantro leaves, chopped (1/2 cup): Earthy and citrusy, cilantro layers in garden-fresh flavor.
- Green onions, sliced (1/4 cup): A subtle bite and gentle oniony lift to balance the herbs.
- Roasted peanuts, chopped (1/2 cup): Don’t skip these—they bring irresistible nuttiness and crunch!
- Red chili, thinly sliced (1 small, optional): For those who crave a little heat, chili brings a gorgeous pop of color and gentle fire.
- Fish sauce (3 tablespoons): The secret umami bomb—look for a good-quality brand for best flavor.
- Fresh lime juice (2 tablespoons): Lively acidity to brighten every bite and balance the savory notes.
- Rice vinegar (1 tablespoon): Adds a delicate tang that ties everything together.
- Sugar (1 tablespoon): Just enough to mellow out the acids and make the flavors sing.
- Garlic, minced (1 clove): A little goes a long way, boosting the dressing with a savory punch.
- Sesame oil (1 tablespoon): Toasty, aromatic depth that finishes off the dressing beautifully.
How to Make Vietnamese Shredded Chicken Salad
Step 1: Prepare the Vegetables
Start by shredding your green cabbage and carrots as finely as possible—it’s worth the effort for that authentic crispy bite. If you have a mandoline or food processor, now’s the time to use it. Next, chop your mint and cilantro leaves, and slice the green onions thinly. Having everything ready makes the assembly a total breeze!
Step 2: Shred the Chicken
Grab your cooled, cooked chicken breast and use two forks (or your fingers) to pull the meat into tender shreds. If you’re in a hurry, using rotisserie chicken is a brilliant shortcut and brings a little extra savory flavor to the salad.
Step 3: Make the Dressing
In a small bowl, whisk together the fish sauce, fresh lime juice, rice vinegar, sugar, minced garlic, and sesame oil. Stir until the sugar dissolves and the dressing looks glossy and unified. The aroma at this stage is already irresistible!
Step 4: Combine the Salad
In a large mixing bowl, bring together your shredded chicken, cabbage, carrots, chopped herbs, and green onions. Pour the dressing evenly over the top and toss everything together with clean hands or salad tongs until thoroughly combined and coated.
Step 5: Add Peanuts and Chili
Transfer your beautifully tossed salad to a serving platter or bowl, then sprinkle generously with chopped roasted peanuts. Finish with a flourish of sliced red chili if you’re feeling bold—this adds both color and a delicate heat.
How to Serve Vietnamese Shredded Chicken Salad
Garnishes
A final dusting of extra peanuts, maybe a few more mint or cilantro leaves, and a few delicate chili slices turn this salad into a showstopper. If you want extra crunch, consider topping with a handful of crispy shallots or even fried garlic chips—each garnish adds its own layer of flavor and visual appeal.
Side Dishes
Vietnamese Shredded Chicken Salad pairs wonderfully with a bowl of jasmine rice, some spring rolls, or a simple noodle soup on the side. I also love serving it alongside other light Vietnamese street foods for a summer-inspired spread—you simply can’t go wrong!
Creative Ways to Present
Try piling the salad high on lettuce leaves or rice paper sheets and letting everyone assemble their own rolls for an interactive meal. For picnics or lunchboxes, pack the salad in mason jars: dressing on the bottom, salad on top, and shake when ready to eat. The vibrant colors always delight.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Vietnamese Shredded Chicken Salad left over, store it in an airtight container in the refrigerator. It stays fresh and tasty for up to two days, though the cabbage may soften a bit over time, which some people actually prefer!
Freezing
Freezing is not recommended for this salad, as the fresh herbs and veggies lose their crispness and the dressing can separate when thawed. It’s best to enjoy Vietnamese Shredded Chicken Salad fresh, but you can freeze cooked chicken ahead of time and thaw when ready to assemble.
Reheating
This dish is meant to be enjoyed cold or at room temperature, making reheating unnecessary. If you prefer a slightly warmer salad, you can gently bring refrigerated portions to room temperature before serving, but avoid microwaving as it can wilt the vegetables.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shredded turkey, poached shrimp, or even tofu work beautifully in Vietnamese Shredded Chicken Salad. Just be sure to adjust seasoning to taste as different proteins can absorb the dressing differently.
Is there a vegetarian version?
Yes! Swap out the fish sauce for a vegetarian alternative or soy sauce, and use tofu or tempeh instead of chicken. The salad will still have those signature bright, herbaceous flavors.
How far in advance can I prepare the salad?
You can prep the vegetables and chicken up to a day in advance, and mix the dressing ahead of time. For the freshest texture, toss everything together just before serving and add the peanuts at the last minute.
What can I use instead of fish sauce?
If you need a substitute for fish sauce, try a mix of soy sauce and a little lime juice. While the flavor won’t be quite identical, it keeps the dressing salty, savory, and bright.
How do I make it less spicy?
Simply skip the red chili or use less of it—Vietnamese Shredded Chicken Salad is totally flexible and can be enjoyed milder for kids or anyone sensitive to heat.
Final Thoughts
There is truly nothing like the burst of fresh flavors you get with Vietnamese Shredded Chicken Salad. I hope you give it a try, play with the garnishes, and make it your own—this is the kind of recipe that turns an ordinary meal into something memorable. Happy cooking and enjoy every crunchy, tangy bite!
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Vietnamese Shredded Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Shredded Chicken Salad is a vibrant and flavorful dish that combines tender shredded chicken with crunchy cabbage, carrots, and a zesty dressing. Topped with fresh herbs and peanuts, it’s a perfect balance of textures and tastes.
Ingredients
Shredded Chicken:
- 2 cups cooked chicken breast, shredded
Salad:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup green onions, sliced
- 1/2 cup roasted peanuts, chopped
- 1 small red chili, thinly sliced (optional)
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 tablespoon sesame oil
Instructions
- Combine Ingredients: In a large bowl, mix the shredded chicken, cabbage, carrots, mint, cilantro, and green onions.
- Prepare Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, and sesame oil until sugar dissolves.
- Toss Salad: Pour the dressing over the salad and toss well to combine.
- Serve: Transfer to a serving platter, top with peanuts and sliced chili, and serve immediately.
Notes
- Rotisserie chicken can be used for convenience.
- For added crunch, include thinly sliced red bell pepper.
- Adjust the chili amount based on spice preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
