Vietnamese chicken salad (also known as goi ga) is a fresh, tangy, cold salad that is packed with bold flavors. It's quick and easy to make with shredded chicken, shredded vegetables including cabbage and carrots, and garnished with crushed peanuts and cilantro, all tossed in a fragrant homemade nuoc cham dressing. This Asian slaw salad is full of flavor, color, and texture.
Plus, it's a great way to use up any leftover chicken that you have in the fridge or use a rotisserie chicken that you pick up from the grocery store on your way home from work. Serve Vietnamese chicken salad is as a meal on it's own for lunch or dinner, or as a side salad.
Why You'll Love This Vietnamese Chicken Salad
- It’s quick and easy. Cold chicken salad recipes are some of my favorites because they’re always fast and easy. This Vietnamese chicken salad comes together in just 10 minutes by shredding and tossing the ingredients together. It also keeps well in the fridge for a couple of days, making leftovers great for meal prep lunch the next day.
- Loaded with flavor and texture. This refreshing Vietnamese chicken salad is packed with tender chicken, crispy veggies, and crunchy peanuts for a balance of different textures in every bite. It's also loaded with fresh, natural flavors from these ingredients — but the real star of the show is the nuoc cham dressing.
- The sweet and savory dressing. Made with fish sauce, lime juice, sesame oil, vinegar, sugar, garlic, white pepper, and crushed red pepper, this Asian sauce is salty, sweet, tangy, and thinner than most American dressings. It boasts a unique savory umami flavor that makes this Vietnamese chicken salad so good.
- A great way to use leftover chicken. Whether you’ve cooked a Roast Chicken or bought a rotisserie chicken, the leftovers can get boring the next day. Reinvent them in this Asian chicken salad. You can use any cooked chicken or leftover turkey such as Slow Cooker Turkey Breast or Roast Turkey.
Ingredient Notes
To make this easy Vietnamese Chicken Salad, you will need the following ingredients (full measurements in recipe card below):
- shredded chicken - you will need to shred 2 cooked chicken breasts. See our shredded chicken recipe for 3 different ways to prepare shredded chicken.
- vegetables - green cabbage, Persian cucumbers, carrot, red onion, and red bell pepper.
- cilantro
- peanuts
- Vietnamese dressing (nuoc cham) - made in minutes with a combination of rice vinegar (or white vinegar), fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (optional), and crushed pepper (or Thai red chili).
You will also need measuring cups and spoons, a box grater and/or knife, and mixing bowls.
How to Make the Best Vietnamese Chicken Salad
- Prepare the vegetables. Use a box grater to shred the cabbage, cucumbers, and carrot. You can also julienne them using a knife. Slice the red onion and bell peppers into thin strips. Transfer to a large mixing bowl or serving dish. Add the shredded chicken and cilantro.
- Make the dressing. In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (if using), and crushed pepper until smooth.
- Toss. Pour the dressing over the salad and toss well to coat evenly.
- Serve. Top with crushed peanuts and serve immediately.
How to Serve
This goi ga chicken salad can be served on its own as a full and filling meal for lunch or dinner, but it also makes a great side salad when served alongside Asian recipes such as:
- Lemongrass Chicken
- Banh Mi Sandwich
- Glazed Honey Balsamic Pork Chops
- Pho or Ramen
- Vietnamese Summer Rolls with Chicken
- Shrimp Egg Rolls or Crispy Vegetarian Spring Rolls
- Pineapple Fried Rice
- Peanut Noodles
Recipe Tips and Tricks
- Shredded chicken: See our shredded chicken recipe for 3 different ways to make shredded chicken for this Vietnamese chicken salad recipe. You can also save time by buying a whole rotisserie chicken and shredding it — whatever is convenient for you!
- Make ahead instructions: Prepare the salad ingredients and dressing separately and store in separate airtight containers in the refrigerator for up to 3-4 days. Toss together when ready to serve.
- How to store: With the nuoc cham dressing, this Vietnamese chicken salad will last for 1-2 days in the fridge in an airtight container. If undressed, it will last a little longer for 3-4 days.
More Asian Salad Recipes
- 40 Best Salad Recipes
- Asian Chopped Salad
- Thai Mango Salad
- Kani Salad
- Chinese Garlic Cucumber Salad
- Asian Cold Noodle Salad
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Recipe
Vietnamese Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Vietnamese chicken salad (known as goi ga) made with shredded chicken and nuoc cham dressing is a fresh, tangy salad full of flavor, color, and texture.
Ingredients
- 4 cups green cabbage, shredded
- 2 mini Persian cucumbers, shredded or julienned
- 1 medium carrot, shredded or julienned
- ½ small red onion, thinly sliced
- ½ medium red bell pepper, thinly sliced
- 2 cooked chicken breasts*, shredded (see shredded chicken recipe)
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons peanuts, crushed
For the dressing:
- 2 tablespoons rice vinegar (or white vinegar)
- ¼ cup fish sauce
- 2 tablespoons lime juice (juice from 1 lime)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons garlic, minced
- ½ teaspoon white pepper (optional)
- ½ teaspoon crushed pepper or Thai red chili (or to taste)
Instructions
- Use a box grater to shred the cabbage, cucumbers, and carrot. You can also julienne them using a knife. Slice the red onion and bell peppers into thin strips. Transfer to a large mixing bowl or serving dish. Add the shredded chicken and cilantro.
- In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (if using), and crushed pepper until smooth.
- Pour the dressing over the salad and toss well to coat evenly.
- Top with crushed peanuts and serve immediately.
Notes
*Shredded chicken: See our shredded chicken recipe for 3 different ways to make shredded chicken for this Vietnamese chicken salad recipe. You can also save time by buying a whole rotisserie chicken and shredding it — whatever is convenient for you!
Make ahead instructions: Prepare the salad ingredients and dressing separately and store in separate airtight containers in the refrigerator for up to 3-4 days. Toss together when ready to serve.
How to store: With the nuoc cham dressing, this Vietnamese chicken salad will last for 1-2 days in the fridge in an airtight container. If undressed, it will last a little longer for 3-4 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Vietnamese
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Theresa V says
Delicious recipe! Fast, easy and so tasty! My family loved it with some naan slices. The ingredients come together quickly without much prep. I took a short cut and used store-bought rotisserie chicken (one was plenty) and pre-packaged cabbage slaw (sorry! I was in a hurry!) Crazy how good this is and filling! Thank you!
Melissa G Pruitt says
This is a very good recipe for this classic Vietnamese salad. I did find the amount of fish sauce to be slightly overwhelming so added more garlic and lime to the the dressing and some diced fresh chilis and mint to the salad. Perfect and addictive. Great way to use up leftover rotisserie chicken.
Nan says
Really great flavors combine for a crowd pleasing salad. Made strictly by the recipe , but might decrease the fish sauce a little and add a fresh minced chili pepper. Great save!
Maggie says
So easy, delicious and refreshing. We make this once a week all summer.