By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
125 cal · 25 min
Vietnamese Shredded Chicken Salad
Recipe GLPR7cd2bc2b59788e
A bright, refreshing Vietnamese salad featuring tender shredded chicken tossed with crisp napa cabbage, carrots, and fresh herbs in a vibrant lime-fish sauce dressing infused with fresh chilies and garlic. This light and aromatic dish balances spicy, sour, and savory flavors.
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Ingredients
2 Fresh hot red Thai or serrano chiles
3 cloves Garlic cloves, minced
2 tbsp Sugar
1 tbsp Rice wine vinegar
3 tbsp Fresh lime juice
3 tbsp Vietnamese fish sauce (nước mắm)
3 tbsp Vegetable oil
1 Small onion, thinly sliced
2 cups Shredded cooked chicken
4 cups Shredded napa cabbage
2 Medium carrots, julienned
½ cup Fresh mint, roughly chopped
Freshly ground black pepper
Fresh cilantro, for garnish
Directions
Remove the seeds and membranes from the fresh chilies, then finely mince them. In a small bowl, combine the minced chilies and minced garlic with the sugar, stirring until the sugar begins to dissolve.
Add the rice wine vinegar, fresh lime juice, and fish sauce to the chile-garlic mixture. Whisk together until well combined. Slowly whisk in the vegetable oil until the dressing is emulsified and balanced in flavor.
In a large mixing bowl, combine the shredded napa cabbage, julienned carrots, sliced onion, and shredded chicken. Toss gently to distribute the vegetables evenly throughout.
Pour the dressing over the cabbage and chicken mixture. Toss well to coat all ingredients evenly with the dressing.
Add the fresh mint to the salad and toss gently to incorporate. Season to taste with freshly ground black pepper.
Divide the salad among four serving bowls or plates. Garnish generously with fresh cilantro and serve immediately while the salad is crisp and fresh.
Comments
Fish sauce is the only ingredient requiring a special trip—Food Lion and Harris Teeter carry it, but Walmart and ALDI often don't, making this a second-store run on a weeknight. The actual prep time is closer to 40 minutes once you account for poaching or pan-cooking the chicken (not factored into the 25-minute claim) plus hand-shredding, though mincing the chiles and garlic by hand adds another five minutes. At roughly $2.50 per serving for protein, produce, and condiments, it lands in the middle of the weeknight budget. The salad does not reheat well—the napa cabbage wilts and the dressing separates—so it's a same-night dish, though leftovers keep for a day refrigerated if you dress them lightly.
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