This Vietnamese Chicken Salad Recipe Hits Every Flavor Note
Food is a common way we develop an appreciation for other cultures. For many of us, it’s our strongest connection to other countries and communities. Trying traditional dishes is a way to integrate new cultures into daily life.
We’re sharing this recipe in honor of Asian and Pacific American Heritage Month. However, learning about the contributions of Asian cultures to the global community shouldn’t be limited to a specific month, and different cuisines can be appreciated all year round, too.
This Vietnamese chicken salad, called Goi Ga, combines sweet, salty, sour, and savory flavors into each bite. The combination of textures and flavors makes this dish way more satisfying than your average salad. Even better, it’s ready in 10 minutes flat.
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Vietnamese Chicken Salad Ingredients
FOR THE DRESSING:
- 1 garlic clove, finely chopped
- 1 medium shallot, finely chopped
- 1 lime, juiced (approx. 2 Tbsp.)
- 1 Tbsp. pure maple syrup
- 1½ Tbsp. white vinegar
- 1 Tbsp. water
- 1 tsp. fish sauce
FOR THE SALAD:
- 3.5 oz. cooked chicken breast
- 1½ Tbsp. dry roasted unsalted peanuts
- 3 cups shredded cabbage (approx. ⅓ medium head cabbage)
- 1 cup shredded carrots (approx. 2 medium carrots)
- ¼ cup fresh mint leaves
Preparing a big batch of chicken breast ahead of time is an easy way to streamline your weeknight meals and the prep time for this salad. You’ll be sitting down to dinner in a flash if you have pre-cooked chicken in the fridge (and you’ll have leftover protein for our pesto chicken salad recipe).
If someone in the family is vegetarian, you can alter this recipe with a few simple tweaks. Tofu makes a protein-rich substitute for chicken, but there are some tricks for how to cook it perfectly. Find vegan fish sauce online and at some specialty markets.
Vietnamese Chicken Salad
The combination of textures and flavors in this salad recipe make it tastier than your average bowl of greens. It also packs 40 grams of protein in each serving!
Ingredients
FOR DRESSING
- 1 garlic clove finely chopped
- 1 medium shallot finely chopped
- 1 lime, juiced (approx. 2 Tbsp.)
- 1½ Tbsp. pure maple syrup
- 1½ Tbsp. white vinegar
- 1 Tbsp. water
- 1 tsp. fish sauce
FOR SALAD
- 3.5 oz. cooked chicken breast
- 1½ Tbsp. dry roasted unsalted peanuts
- 3 cups shredded cabbage (approx. ⅓ medium head cabbage)
- 1 cup shredded carrots (approx. 2 medium carrots)
- ¼ cup fresh mint leaves
Instructions
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Mince garlic and shallot. Juice lime; set aside.
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To make dressing, add garlic, shallot, lime, maple syrup, vinegar, water, and fish sauce to a small bowl. Stir to combine.
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Shred chicken, and crush peanuts; set aside.
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Add chicken, cabbage, carrots, mint, and dressing to a large bowl. Toss to combine.
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Sprinkle crushed peanuts to cabbage mixture and serve immediately, or store refrigerated in a tightly sealed container for up to four days.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative
