Name: Vietnamese Chicken Salad (Gỏi Gà)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 2 boneless skinless chicken breasts; 4 cups shredded cabbage (Napa cabbage); 1 carrot, shredded; ½ red onion, thinly sliced; 2 cups mixed fresh herbs (cilantro and mint), chopped; 3 tbsp roasted peanuts, chopped; 3 tbsp fried shallots (optional garnish); For the Nuoc Mam dressing:; 4 tbsp palm sugar (or brown sugar); 1/3 cup boiling water; 1 clove garlic, minced; 1–2 red chilies, minced; 3½ tbsp fish sauce; 1/3 cup rice vinegar; 2 tbsp lime juice

This crisp, refreshing Vietnamese chicken salad is one of my favorite ways to enjoy a light yet flavorful meal. It brings together tender poached shredded chicken, crunchy cabbage and carrots, and a vibrant mix of herbs, all tied together with a tangy, sweet-sour nuoc mam dressing. Every bite feels like a burst of texture and flavor.

Why You’ll Love This Recipe

I love how balanced and bright this salad is. It’s a great way to use up leftover chicken or prepare something fresh without heating up the kitchen too much. The blend of fresh herbs with the savory-sweet dressing makes it irresistibly good. It’s also gluten-free, naturally low in calories, and perfect for warm days or light lunches. Plus, I can make it ahead and let the flavors marinate—if it even lasts that long in the fridge.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
4 cups shredded cabbage (Napa cabbage)
1 carrot, shredded
½ red onion, thinly sliced
2 cups mixed fresh herbs (cilantro and mint), chopped
3 tablespoon roasted peanuts, chopped
3 tablespoon fried shallots (optional garnish)

For the Nuoc Mam dressing:

4 tablespoon palm sugar (or brown sugar)
⅓ cup boiling water
1 clove garlic, minced
1–2 red chilies, minced
3½ tablespoon fish sauce
⅓ cup rice vinegar
2 tablespoon lime juice

Directions

I start by poaching the chicken breasts—simmering them gently with a few slices of ginger. Once they’re cooked, I take the pot off the heat, cover it, and let the chicken rest for about 20 minutes. After cooling, I shred them by hand or with forks.
For the dressing, I dissolve the palm sugar in boiling water first. Then I stir in the minced garlic, chilies, fish sauce, rice vinegar, and lime juice. It smells amazing and sets the flavor base for the salad.
In a large mixing bowl, I combine the shredded chicken, cabbage, shredded carrot, red onion, and chopped herbs.
I pour about a third of the dressing over the mixture and toss everything well. I usually taste and add more dressing as needed until it hits that perfect balance.
Finally, I top it all with chopped roasted peanuts and fried shallots (if using), and either serve it right away or chill it briefly to let the flavors meld.

Servings and timing

Yield: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes add thinly sliced cucumber or daikon for extra crunch. When I want a more filling dish, I serve it over cold rice vermicelli noodles. For a vegetarian version, I replace the chicken with shredded tofu or jackfruit and use soy sauce instead of fish sauce. And when I want extra richness, I’ll drizzle a tiny bit of sesame oil into the dressing.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since this salad is best enjoyed cold, I don’t reheat it. If I’m storing the components separately, I keep the dressing in a jar and only toss it with the salad just before serving to keep everything fresh and crisp.

FAQs

How do I make the chicken extra tender?

Poaching gently and letting it rest covered in the hot liquid helps the chicken stay juicy and soft. I avoid boiling it too hard—it can dry out the meat.

Can I make this salad ahead of time?

Yes, I often prep the ingredients and dressing a day ahead. I just keep everything separate and toss them together right before serving.

Is there a substitute for fish sauce?

If I want a vegetarian or fish-free option, I use a mix of soy sauce and a little lime juice. It doesn’t taste exactly the same, but still gives a nice umami balance.

What herbs work best in this salad?

I like using fresh mint and cilantro, but Thai basil or even a bit of dill can work well too, depending on what I have on hand.

Can I use leftover rotisserie chicken?

Absolutely! I’ve used shredded rotisserie chicken many times when I’m short on time. It’s a great shortcut and still tastes fantastic with the dressing and veggies.

Conclusion

This Vietnamese chicken salad (Gỏi Gà) is my go-to when I crave something light yet satisfying. It’s full of flavor, texture, and freshness, and it always hits the spot—whether as a quick lunch, a side dish, or a main course. Once I made it the first time, it quickly became part of my regular rotation.