Vietnamese Shredded Chicken Salad

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A bright, crunchy Vietnamese shredded chicken salad featuring poached chicken tossed with crisp cabbage, julienned carrots, fresh herbs, and roasted peanuts in a tangy lime-fish sauce dressing. It is light, refreshing, and perfect as a starter or light main course on warm days.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2.2 gSaturated Fat
• 17 gCarbs
• 3.5 gFiber
• 8 gSugar
• 29 gProtein
• 780 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 2.4 mgIron
• 34 mgVitamin C
• 385 mcgVitamin A

Ingredients

For the Chicken

• 1.5 lb (680 g) boneless skinless chicken breasts
• 4 cups water
• 1-inch piece fresh ginger, smashed
• 2 cloves garlic, smashed
• 1/2 tsp salt

For the Salad

• 4 cups thinly shredded napa cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/3 cup roasted unsalted peanuts, coarsely crushed
• 1/3 cup crispy fried shallots

For the Dressing

• 3 tbsp Vietnamese fish sauce
• 3 tbsp freshly squeezed lime juice
• 2 tbsp granulated sugar
• 2 cloves garlic, finely minced
• 1 Thai red chili, finely minced (optional)
• 2 tbsp warm water

Directions

1. In a medium saucepan, combine water, ginger, garlic, and salt; bring to a gentle simmer. Add the chicken breasts and poach uncovered for 14-16 minutes, until just cooked through. Transfer chicken to a plate and let cool completely, then shred into bite-sized pieces using two forks.
2. While the chicken cools, prep the salad base: combine shredded cabbage, julienned carrots, sliced red onion, cilantro, and mint in a large mixing bowl. Toss lightly to combine.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, chili (if using), and warm water until the sugar fully dissolves. Taste and adjust the balance of salty, sour, and sweet as needed.
4. Add the shredded chicken to the bowl of vegetables and pour about three-quarters of the dressing over top. Toss thoroughly so every strand is coated; let sit 2-3 minutes for flavors to meld.
5. Transfer the salad to a serving platter or individual plates. Drizzle with the remaining dressing, then generously sprinkle crushed peanuts and crispy fried shallots over the top.
6. Serve immediately with extra lime wedges on the side, encouraging diners to toss again before eating so the crunchy toppings stay crisp.

Cook’s Notes

• For extra-juicy chicken, turn off the heat after 14 minutes, cover, and let the chicken sit in the hot poaching liquid for 5 minutes before shredding.
• Always use Vietnamese fish sauce (nuoc mam) such as Three Crabs or Red Boat; Thai fish sauce tastes different and is not a true substitute.
• Toss the cabbage with a pinch of salt and a squeeze of lime 10 minutes ahead to soften it slightly for a more traditional texture.
• Add cooked and cooled rice vermicelli to make this a heartier main-course portion (Goi Ga Mi).
• Dress only the portion you plan to eat; store chicken, vegetables, and dressing separately in the fridge for up to 2 days.

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