Vietnamese Chicken Salad (Gỏi Gà)

Vietnamese Chicken Salad, known as Gỏi Gà, is a refreshing, crunchy salad made with shredded chicken, cabbage, carrots, fresh herbs, and a bright, tangy lime-fish sauce dressing. Light yet flavorful, it’s a classic dish perfect for warm weather meals or as a healthy, protein-rich main.

Why You’ll Love This Recipe

• Crisp, vibrant textures from fresh vegetables and herbs
• Balanced sweet-sour-savory dressing with a hint of heat
• High in protein, naturally low in carbs and calories
• Quick to prepare with minimal cooking
• Customizable with different veggies and proteins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad

• Cooked, shredded chicken (poached or rotisserie)
• Napa or green cabbage, thinly sliced
• Carrots, julienned
• Red onion or shallots, thinly sliced
• Fresh mint and cilantro leaves
• Roasted peanuts or cashews, chopped
• Optional: cucumber, bell pepper, crispy shallots

Dressing

• Lime juice
• Fish sauce
• Sugar or honey
• Garlic, minced
• Red chili or chili sauce
• Water (to dilute and balance)

Directions

1. Poach chicken or use cooked rotisserie meat. Cool and shred finely.
2. Prepare vegetables and herbs: slice cabbage, carrots, onions, and chop herbs.
3. Mix dressing ingredients until sugar dissolves. Adjust chili to taste.
4. Toss all salad ingredients with half of the dressing. Let rest 5–10 minutes.
5. Top with peanuts and crispy shallots, drizzle with remaining dressing before serving.

Servings and timing

• Serves: 4 as a side, 2–3 as a main
• Prep time: 20 minutes
• Cook time: 10 minutes (if poaching chicken)
• Total time: 30 minutes

Variations

• Use shrimp, pork, or tofu instead of chicken
• Add sliced cucumbers, radish, or snap peas for more crunch
• Swap mint or cilantro with Thai basil
• Use a vegetarian fish sauce substitute for plant-based diets

Storage/reheating

• Store undressed salad in the fridge for up to 2 days
• Dress just before serving to keep it crisp
• No reheating needed—serve cold or room temperature

FAQs

Can I use rotisserie chicken?

Yes, it’s a quick and convenient option that works perfectly for this salad.

What type of cabbage is best?

Napa cabbage is traditional, but green cabbage works too. Slice thinly for the best texture.

Is this salad spicy?

It has mild heat, which you can adjust or omit entirely to suit your taste.

Can I make it ahead?

Yes—prep and store the components separately, and mix together with dressing just before serving.

Is this dish gluten-free?

Yes, if you use gluten-free fish sauce and ensure any toppings are gluten-free.

What other proteins can I use?

Shrimp, tofu, or thinly sliced pork all work well as alternatives.

Can I make it vegetarian?

Use tofu and replace fish sauce with a soy or mushroom-based substitute.

Do I have to use peanuts?

No, but they add great texture. You can substitute with cashews or seeds if needed.

How do I store leftovers?

Keep any undressed portions in the fridge for up to 2 days. Dressed salad is best eaten the same day.

What can I serve this with?

It pairs well with rice, spring rolls, or grilled meats.

Conclusion

Vietnamese Chicken Salad is a deliciously crisp and refreshing dish that brings together the best of Southeast Asian flavors in a healthy, easy-to-make format. Whether you’re looking for a light lunch, a dinner side, or a flavorful main, this salad delivers on taste, texture, and nutrition.

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