What is in Vietnamese chicken salad?

Vietnamese chicken salad, or Gỏi Gà , typically includes cooked chicken breast, shredded Napa cabbage, julienned carrots, red bell pepper, cucumber, red onion, fresh mint, cilantro, and roasted peanuts. It's dressed with a light yet flavorful mix of lime juice, soy sauce, rice vinegar, garlic, and sugar. The result is a salad that’s bright, crunchy, and full of fresh herbaceous flavor.

How to prepare Vietnamese salad?

To prepare Vietnamese chicken salad, start by shredding all vegetables and slicing the cooked chicken breast thinly. Combine herbs, veggies, and chicken in a large bowl. Make the dressing by mixing lime juice, vinegar, soy sauce, oil, sugar, garlic, and chili. Pour the dressing over the salad just before serving and toss gently. Top with chopped peanuts for added texture and aroma.

How long does Vietnamese salad last in the fridge?

When stored properly in an airtight container, Vietnamese chicken salad can last up to 3 days in the refrigerator. For best results, store the dressing separately and toss it in just before eating. This helps preserve the crunch and prevents the vegetables from becoming soggy.

How long does chicken salad keep?

Chicken salad, especially one with fresh vegetables like the Vietnamese version, keeps well in the fridge for about 2–3 days. If it contains a citrus-based dressing, the vegetables may soften over time but still remain flavorful. Always store it in a sealed container and consume within the suggested window for best taste and safety.

Vietnamese Chicken Salad – 1 Fresh Twist for Healthy Meals

Description

Vietnamese chicken salad is light, crunchy, and packed with herbs. Discover this fresh, protein-rich recipe ready in just 15 minutes.

Ingredients

Salad:12 oz cooked chicken breast, sliced into thin strips6 cups shredded Napa cabbage (wombok)1/2 small red onion, very thinly sliced1 red bell pepper, cut into thin strips2 medium cucumbers, seeded and sliced into half-moons1 large carrot, peeled and julienned1 large red chili, deseeded and julienned (optional)1 cup mint leaves, roughly torn1 cup cilantro leaves, packedDressing:2 tablespoons fresh lime juice2 tablespoons rice vinegar1/4 cup light soy sauce1/4 cup neutral oil (canola or vegetable)1 tablespoon white sugar1 garlic clove, finely minced2 teaspoons finely chopped red chili (optional)Topping:1/3 cup finely chopped roasted, unsalted peanuts

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Instructions

Prepare Dressing: In a jar, combine all dressing ingredients. Shake well and let sit for 10 minutes to blend flavors.
Combine Salad: In a large mixing bowl, add all salad ingredients. Pour in half of the dressing and toss thoroughly. Let sit for 5 minutes to allow vegetables to soften slightly.
Final Toss: Just before serving, toss the salad again with most of the remaining dressing. Taste and add more if needed.
Serve: Sprinkle generously with chopped peanuts just before serving.