If you’re looking for a refreshing salad that bursts with lively flavors and crunch in every bite, it’s got to be Goi Ga – Vietnamese Chicken Salad. This gorgeous dish features tender shredded chicken, crisp fresh veggies, and vibrant herbs, all tossed together in a tangy, irresistible fish sauce dressing. It’s a stunning salad that’s as lovely for a weeknight dinner as it is for impressing guests at a summer picnic. The ingredients come together quickly for a dish that’s light, satisfying, and totally crave-worthy — you’ll come back to this one all year round!
Ingredients You’ll Need
Goi Ga – Vietnamese Chicken Salad shines with simple ingredients that deliver big impact. Each component serves an essential role, delivering the color, crunch, and zesty punch that makes this salad truly addictive. Don’t skip the fresh herbs—each one has a job to do!
- Cooked shredded chicken breast: For lean protein and hearty texture; leftover rotisserie works beautifully here.
- Shredded green cabbage: Adds crispiness and soaks up all the savory dressing.
- Shredded carrots: Bring vibrant color and subtle sweetness to balance the tart lime and fish sauce.
- Red onion (thinly sliced): Provides sharp bite and a pop of color; soak in cold water for milder flavor if desired.
- Fresh cilantro leaves: Give the salad its signature Vietnamese herbaceous lift.
- Fresh mint leaves: Adds a uniquely bright, cooling flavor—don’t substitute!
- Chopped roasted peanuts: For crunch and a touch of toasty richness; add just before serving for best texture.
- Fish sauce (for dressing): The heart of Vietnamese flavor—slightly funky, salty, and absolutely essential.
- Lime juice (freshly squeezed, for dressing): Provides zingy acidity, brightening up the whole salad.
- Rice vinegar (for dressing): Subtle tang smooths out the bold flavors of fish sauce and lime.
- Sugar (for dressing): Rounds out the acidic and salty notes with a touch of sweetness.
- Garlic (minced, for dressing): Adds sharp aroma and depth to the dressing.
- Thai chili (thinly sliced, for dressing, optional): Toss in for heat—adjust to your tolerance or skip for a milder version.
How to Make Goi Ga – Vietnamese Chicken Salad
Step 1: Whisk the Dressing
Start by making the flavor base for Goi Ga – Vietnamese Chicken Salad. In a small bowl, combine the fish sauce, freshly squeezed lime juice, rice vinegar, sugar, minced garlic, and Thai chili if you want some heat. Whisk everything together until the sugar is fully dissolved—taste it and adjust sugar or lime for that perfect tart-sweet balance. Set it aside to let the flavors mingle while you prep the veggies.
Step 2: Prepare and Toss the Salad Base
Grab a large mixing bowl and pile in your shredded chicken, cabbage, carrots, and thinly sliced red onion. Give everything a quick toss to combine. Pour the dressing over the top and use tongs or clean hands to make sure every strand is evenly coated. This is the magic moment when the vibrant flavors start to soak into the ingredients.
Step 3: Let the Flavors Meld
Let your Goi Ga – Vietnamese Chicken Salad rest for 10 to 15 minutes at room temperature. This short wait allows the crunchy veggies to absorb the tangy dressing, while the chicken draws in every last bit of marinade. Take a quick taste and adjust seasoning if needed—it should taste bright, savory, and just a touch sweet.
Step 4: Finish with Fresh Herbs and Peanuts
Right before you’re ready to serve, scatter the chopped cilantro, mint leaves, and roasted peanuts over the top. Toss gently to combine and serve immediately so the herbs stay perky and the peanuts don’t lose their crunch. The aroma when you mix everything together is pure appetite-inducing magic!
How to Serve Goi Ga – Vietnamese Chicken Salad
Garnishes
Treat your Goi Ga – Vietnamese Chicken Salad to a pretty sprinkle of extra peanuts, a touch more fresh cilantro and mint, and thin slices of Thai chili if you like fiery color. For a final flourish, a few curls of extra carrot or crisp cucumber ribbons can elevate the presentation and add crunch.
Side Dishes
This salad is fantastic on its own or alongside classic Vietnamese sides like rice paper crackers, steamed jasmine rice, or a simple bowl of clear soup. For a complete meal, serve it with fresh summer rolls or a small dish of pickled vegetables to echo those sweet-sour notes.
Creative Ways to Present
You can spoon Goi Ga – Vietnamese Chicken Salad onto lettuce cups for a fun, hand-held appetizer, pile it atop a bed of vermicelli noodles for a heartier bowl, or nestle it inside rice paper rolls for a picnic-ready treat. The presentation options are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Goi Ga – Vietnamese Chicken Salad in an airtight container in the refrigerator for up to two days. The veggies will soften slightly, but the flavors become even more pronounced with time. Add the fresh herbs and peanuts just before eating for the freshest taste and crunch.
Freezing
This salad isn’t a good candidate for freezing—the vegetables lose their crisp texture and the herbs will wilt. If you’d like to get ahead, you can prep the chicken, slice the veggies, and make the dressing ahead, then keep them separate in the fridge for up to 2 days. Just mix them right before serving.
Reheating
No reheating required! Goi Ga – Vietnamese Chicken Salad is at its best chilled or at room temperature. If you’re pulling it from the fridge, let it rest for 10 minutes on the counter so it’s not ice-cold when you dig in. Top with fresh herbs and peanuts just before serving.
FAQs
Can I use rotisserie chicken for Goi Ga – Vietnamese Chicken Salad?
Absolutely, rotisserie chicken works perfectly and makes this salad even faster to throw together. Just shred the meat and be sure to remove any skin or bones.
What can I substitute for fish sauce if I have an allergy?
If you can’t use fish sauce, try a combination of soy sauce and a touch of lime juice for the salty and tangy notes, or look for vegan “fish” sauce alternatives at Asian markets. The flavor won’t be the same, but you’ll still get a delicious result.
How spicy is this recipe?
The heat is completely up to you! Thai chili brings the fire, but you can use as little or as much as you’d like—or leave it out for a milder Goi Ga – Vietnamese Chicken Salad.
Can I prep this salad in advance for a party?
Yes, you can prep the chicken, vegetables, and dressing a day ahead—just store them separately. Toss everything together with the herbs and peanuts right before serving for the freshest, crunchiest salad.
What makes Goi Ga – Vietnamese Chicken Salad gluten-free and dairy-free?
This recipe uses only naturally gluten-free and dairy-free ingredients like chicken, veggies, herbs, and a fish-sauce-based dressing. Just be sure your fish sauce is gluten-free, as some brands may contain additives.
Final Thoughts
I truly hope you’ll treat yourself to a big, vibrant bowl of Goi Ga – Vietnamese Chicken Salad soon! Whether you’re new to Vietnamese flavors or already a fan, this dish’s incredible balance of taste, texture, and freshness is a total crowd-pleaser. Don’t be surprised if it becomes a regular request from family and friends. Enjoy every crunchy, herby bite—you deserve it!
Print
Goi Ga – Vietnamese Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Goi Ga is a refreshing Vietnamese chicken salad with a perfect balance of flavors and textures. Tender shredded chicken, crunchy cabbage, and carrots are tossed in a savory fish sauce dressing, then topped with fresh herbs and crunchy peanuts.
Ingredients
Salad:
- 2 cups cooked shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red onion (thinly sliced)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped roasted peanuts
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic (minced)
- 1 Thai chili (thinly sliced, optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili until sugar is dissolved. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the shredded chicken, cabbage, carrots, and red onion. Add the dressing and toss until everything is evenly coated. Let the salad sit for 10–15 minutes to allow flavors to meld.
- Final Touches: Just before serving, toss in fresh cilantro, mint, and chopped peanuts. Serve chilled or at room temperature.
Notes
- This salad is great for using leftover rotisserie chicken.
- For extra crunch, add thinly sliced cucumber or bean sprouts.
- Adjust chili to taste, or omit for a milder version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
