Vietnamese Chicken Salad (Goi Ga)
A vibrant, refreshing Vietnamese salad with tender shredded chicken, crisp cabbage and carrots, fresh herbs, and a zesty Nuoc Cham dressing. Light, tangy, and packed with flavor, it’s perfect for warm weather or as a light main dish.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings (about 1.5 cups per serving)
- Category: Dinner
- Method: Tossing
- Cuisine: Vietnamese
- Diet: Gluten-Free
Ingredients
3 cups shredded cooked chicken
1 head green cabbage, finely chopped
2 large carrots, julienned
1 small red onion, thinly sliced
1/4 cup chopped peanuts
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Thai basil (optional)
Nuoc Cham dressing (see below)
Vegetable oil for frying toppings (optional)
Instructions
Cook or shred chicken if using breast meat.
Combine cabbage, carrots, onions, and herbs in a large bowl.
Whisk Nuoc Cham dressing ingredients (3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp honey, 1 clove garlic, minced).
Toss salad with dressing until evenly coated.
Sprinkle chopped peanuts and basil (if using) on top.
Optional: Fry mint leaves, basil, and peanuts in hot oil for added crunch (1 minute per side).
Notes
Use pre-cooked rotisserie chicken for quicker prep.
Adjust honey to taste for sweetness.
Store leftovers in an airtight container for up to 2 days; refrigerate noodles separately.
Use gluten-free fish sauce if avoiding wheat.
Add additional vegetables like jicama or cucumber.