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Why You’ll Love This Gỏi Gà Recipe

This Vietnamese chicken salad is the kind of dish that satisfies without weighing you down. It’s filled with texture (think a tender shredded chicken salad with crisp Napa cabbage, and crunchy roasted peanuts), and it’s finished with a punchy lime dressing that’s less oily than most vinaigrettes.

The flavor is fresh and vibrant thanks to the addition of Vietnamese mint, cilantro, and fresh lime juice. It’s easy to make ahead, versatile enough to adjust to your dietary preferences, and it stores well if you keep the dressing separate.

If you’re already a fan of my Curried Chicken Salad or Chopped Grilled Vegetable Salad, you’re going to love how this cold chicken salad with herbs fits into your weekly rotation. This Asian chicken salad (Vietnamese-style) has quickly become a staple!

Ingredients You’ll Need

Ingredients for Vietnamese chicken salad including Napa cabbage, carrots, bell peppers, fresh herbs, poached chicken, and premium fish sauce.

Dressing

This simple nuoc cham dressing is a cornerstone of Vietnamese cuisine. A mix of lime, fish sauce, garlic, and a touch of sweetener for balance.

  • Red chili or jalapeno: adds heat
  • Garlic: fresh and pungent
  • Rice vinegar + lime juice: bring acidity
  • Fish sauce: for umami depth (swap tamari for a soy-based option if needed)
  • Honey or sugar: balances out the saltiness
  • Olive oil + water: lightens the dressing

Salad Base

  • Napa cabbage: crisp and refreshing; you can also use iceberg or a mix (Napa cabbage salad is a classic)
  • Carrots and bell peppers: julienned for color and crunch
  • Chicken: shredded poached chicken, rotisserie, or leftovers all work well
  • Fresh herbs: mint and cilantro or sub in Vietnamese coriander or basil
  • Toppings: fried shallots, pickled onions, or crispy onions for texture; roasted peanuts for crunch

Substitutions

  • Make it vegan: swap in crispy tofu or cooked edamame
  • Nut-free: omit peanuts or use roasted seeds
  • Want a smoky spin? Try a grilled chicken salad style instead.

How to Make Vietnamese Chicken Salad

Seasoned raw chicken breasts laying in a black crock pot ready to cook.

Step 1: In a bowl or jar, mix all the dressing ingredients until well combined. Set aside. Prepare your chicken fresh or use leftover/Rotisserie chicken.

Shredded carrots and sliced red bell peppers in two small white bowls, set against a clean white background.

Step 2: In a large shallow bowl or platter, layer the cabbage, carrots, bell pepper, chicken, herbs, and onions.

Vietnamese chicken salad in a speckled white bowl, being picked up with chopsticks against a soft, light-toned white and gray background.

Step 3: Drizzle the dressing over the salad and toss gently to coat. Top with chopped peanuts and serve immediately.

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Pro Tip

This chicken and cabbage salad holds up well if you layer ingredients without tossing in the dressing, perfect for Vietnamese-inspired meal prep.

Three shallow speckled white bowls filled with Vietnamese chicken salad, garnished with fresh herbs. Chopsticks rest on the main bowl, all set against a clean white background

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Make-Ahead Tips + Customizations

  • Keep the dressing separate if storing for later, and add just before serving to preserve crunch.
  • Add cucumbers or pickled vegetables for variety.
  • Adjust the herbs based on what’s available. Vietnamese mint adds amazing depth, but isn’t mandatory.
  • This is great packed in a lunchbox or as a side at a summer picnic.

Recipe FAQs

What is gỏi gà?

Gỏi gà is a traditional Vietnamese chicken cabbage salad, often made with poached chicken, fresh herbs, and a tangy dressing.

Can I use rotisserie chicken?

Yes! Any cooked chicken works here. If you’re starting from scratch, here’s how to poach chicken for a protein-packed poached chicken salad that’s perfect for warm days.

How do I make this salad nut-free?

Just omit the peanuts or replace them with roasted sunflower seeds or crispy shallots.

How do I keep it from getting soggy?

Store the dressing separately and only toss right before serving. You can prep all the components in advance.

I hope this Vietnamese chicken slaw inspires you the way it did me. Whether you make it for a light summer dinner or prep it for work lunch, it’s a nourishing, delicious dish that checks all the boxes.

For more seasonal salads, check out my Creamy Cabbage and Avocado Slaw next!

More Fresh Recipes You’ll Love

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Easy Vietnamese Chicken Salad with Nuoc Cham Dressing

By Pamela
This Vietnamese chicken salad was inspired by a little restaurant I visited in Colorado over the summer – locals insisted I “get the Vietnamese Chicken Salad,” and they weren’t wrong. Fresh, light, and layered with flavor, that Vietnamese cuisine was instantly memorable. I knew I had to recreate it at home. My version might not be identical, but it’s quickly become a new favorite in our house with its balance of tangy lime fish sauce dressing, crunchy cabbage, and fresh herbs. This healthy Vietnamese salad is perfect for lunch, a light dinner, or meal prep.
Prep Time: 10 minutes
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Ingredients 

Dressing

  • 1 small red chili, finely chopped or ½ large jalapeno, seeded and finely chopped
  • 2 medium garlic cloves, minced
  • 1 ½ Tablespoons unseasoned rice vinegar, this is rice vinegar without sugar and salt
  • 1 ½ Tablespoons fresh lime juice
  • 2 Tablespoons fish sauce, can swap in 1 TBS regular soy sauce or tamari, but it’s not quite the same
  • 1-2 Tablespoons honey, agave or sugar, as you like
  • 1 ½ Tablespoons olive oil
  • 1 ½ Tablespoons water

Salad

  • ½ head of Napa cabbage, thinly sliced, about 6-7 cups (or a combination of Napa cabbage and iceberg lettuce)
  • 1 cup julienned carrots, or grated if easier
  • 1 sweet bell pepper, cut into matchsticks
  • 2 cooked chicken breasts, shredded*
  • ½ cup fresh mint, chopped or torn by hand
  • ½ cup fresh cilantro, chopped (swap in parsley or basil if you don’t like cilantro)
  • pickled red onions or shallots or purchased crispy onions, I stocked up during Thanksgiving!
  • ⅓ cup chopped roasted and salted peanuts, omit if you are nut free

Instructions 

  • Mix dressing in a jar or a bowl. Set aside.
  • In a large shallow bowl or platter, place all salad ingredients except the peanuts. Toss with the dressing and garnish with peanuts.

Notes

*I demonstrate cooking chicken in a slow cooker at LOW for 5-6 hours. But you can poach it or take it from a rotisserie chicken or leftover roasted chicken.
You can swap in cucumbers or different pickled vegetables
To make it vegan: wap crispy tofu cubes or cooked shelled edamame for chicken.

Nutrition

Calories: 852kcal, Carbohydrates: 22g, Protein: 110g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 20g, Cholesterol: 292mg, Sodium: 3094mg, Potassium: 1166mg, Fiber: 2g, Sugar: 19g, Vitamin A: 1572IU, Vitamin C: 10mg, Calcium: 131mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Maura says:

    This looks fantastic. Making for dinner tonight!
    Years ago we lived in Colorado and there was a place at Cherry Creek Mall that made a salad just like this. It was my favorite!

    1. Pamela says:

      It has all the flavor elements and it’s really versatile. I hope you love it!