Vietnamese Shredded Chicken Salad Recipe

Vietnamese Shredded Chicken Salad Recipe

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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