Vietnamese Shredded Chicken Salad Recipe

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Terri Published: May 12, 2021 Modified: May 31, 2021

How To Make Vietnamese Shredded Chicken Salad

Tasty rotisserie chicken is used in this chicken salad recipe, along with carrots, cabbage, & peppers. The dressing has fish sauce, lime, garlic, & sugar.

Preparation: 15 minutes
Total: 15 minutes



For Salad:

  • 2cupschicken,(heaping), cooked shredded, from one store bought rotisserie chicken
  • 4cupsnapa cabbage,shredded
  • 4scallions,thinly sliced
  • 1cupmatchstick carrots,grated
  • 1red bell pepper,sliced into bite-sized pieces
  • ½cupfresh mint,roughly chopped
  • ½cupfresh cilantro,roughly chopped
  • ½cuppeanuts,chopped

For Dressing:

  • ¼cupfresh lime juice
  • 2tspsriracha sauce
  • 3clovesgarlic,minced
  • 2tbspsugar
  • 3tbspfish sauce
  • 3tbspvegetable oil


  1. In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved.

  2. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.


  • Calories: 565.26kcal
  • Fat: 40.63g
  • Saturated Fat: 6.55g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 21.89g
  • Polyunsaturated Fat: 9.45g
  • Carbohydrates: 26.77g
  • Fiber: 6.75g
  • Sugar: 15.68g
  • Protein: 27.92g
  • Cholesterol: 70.00mg
  • Sodium: 1583.19mg
  • Calcium: 209.36mg
  • Potassium: 1023.32mg
  • Iron: 5.35mg
  • Vitamin A: 699.21µg
  • Vitamin C: 110.12mg
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