Gỏi Gà, or Vietnamese Chicken Salad, is a light, vibrant, and refreshing dish featuring tender shredded chicken, crisp vegetables, fresh herbs, and crunchy peanuts, all tossed in a sweet, tangy, and zesty dressing. This salad is perfect as a healthy main dish or side and brings together the bold flavors of Vietnam in a simple, easy-to-make meal.
Why You’ll Love This Recipe
- Light & Healthy – Packed with lean protein, fresh vegetables, and healthy fats.
- Bold, Fresh Flavors – A sweet, tangy, and savory dressing with zesty lime and fish sauce.
- Crispy & Crunchy – The cabbage, carrots, and peanuts add the perfect texture.
- Quick & Easy – Takes just 15 minutes to prepare!
- Perfect for Meal Prep – Stays fresh in the fridge and makes an excellent next-day lunch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad:
- Shredded chicken (poached or rotisserie)
- Shredded cabbage (green or purple)
- Julienned carrots
- Thinly sliced red bell pepper
- Thinly sliced red onion
- Chopped cilantro
- Chopped mint leaves
- Chopped roasted peanuts
For the Dressing:
- Fish sauce
- Lime juice
- Rice vinegar
- Honey or sugar
- Garlic (minced)
- Small red chili (finely chopped, optional)
- Grated ginger
Directions
1. Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, and ginger until well combined.
- Set aside to let the flavors meld.
2. Assemble the Salad:
- In a large bowl, combine shredded chicken, cabbage, carrots, red bell pepper, red onion, cilantro, and mint.
3. Toss & Serve:
- Pour the dressing over the salad and toss well to coat evenly.
- Sprinkle with chopped roasted peanuts for crunch.
- Serve immediately and enjoy this refreshing and flavorful dish!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: 260 kcal per serving
Variations
- Vegan Version – Swap chicken for tofu or shredded jackfruit, and use soy sauce instead of fish sauce.
- Extra Crunch – Add fried shallots, crispy wonton strips, or toasted sesame seeds.
- Milder Flavor – Omit the chili for a less spicy version.
- More Protein – Add shrimp, grilled pork, or a soft-boiled egg for extra richness.
- Nut-Free Option – Use toasted pumpkin or sunflower seeds instead of peanuts.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Dressing: Store separately and toss right before serving to keep veggies crisp.
- Freezing: Not recommended, as the fresh vegetables will lose their crunch.
FAQs
What type of chicken works best for this salad?
Poached, rotisserie, or leftover grilled chicken all work well—just shred it finely for the best texture.
Can I make this ahead of time?
Yes! Prep the ingredients and store them separately. Toss with dressing just before serving for maximum freshness.
Is this salad spicy?
It has a slight kick from the red chili, but you can adjust or omit it based on preference.
What should I serve this with?
- A side of jasmine rice or vermicelli noodles
- Grilled shrimp or tofu for extra protein
- Vietnamese iced coffee or jasmine tea
Can I use a different dressing?
Yes! A simple lime vinaigrette or sesame dressing would also pair well with this salad.
Conclusion
This Vietnamese Chicken Salad (Gỏi Gà) is the perfect balance of crunch, flavor, and freshness. Whether served as a light meal, side dish, or part of a larger feast, it’s quick to prepare, packed with nutrients, and incredibly delicious. Try it today and enjoy a taste of Vietnam in every bite!
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Print
A vibrant, refreshing salad featuring shredded chicken, crisp vegetables, fresh herbs, and crunchy peanuts, all tossed in a zesty, sweet, and tangy Vietnamese-style dressing. Light, flavorful, and perfect for a healthy meal!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad, Healthy Meal
- Method: No-Cook, Tossed
- Cuisine: Vietnamese, Asian
- Diet: Gluten Free
Ingredients
For the Salad:
- 2 cups cooked, shredded chicken (poached or rotisserie)
- 2 cups shredded cabbage (green or purple)
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped roasted peanuts
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
- 1 teaspoon grated ginger
Instructions
-
Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, garlic, chili, and ginger.
- Set aside to let the flavors blend.
-
Assemble the Salad:
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, red bell pepper, red onion, cilantro, and mint.
-
Toss & Coat:
- Pour the dressing over the salad and toss well to coat evenly.
-
Garnish & Serve:
- Sprinkle with chopped roasted peanuts before serving.
- Serve immediately and enjoy this fresh and flavorful dish!
Notes
- Swap chicken for shrimp or tofu for a variation.
- Add sliced cucumber or shredded green papaya for extra crunch.
- For a vegan version, replace fish sauce with soy sauce or coconut aminos.