Whether you’re starting a January Whole30, returning to the office after months of working from home, or simply planning lunches for the week, this Vietnamese-inspired shredded chicken salad is an ideal make-ahead option. Inspired by the classic goi ga, it combines bright, fresh flavors and a satisfying crunch from three types of cabbage, crisp vegetables, plenty of fresh herbs, toasted cashews, and shredded rotisserie chicken for quick assembly. The dressing—tangy and aromatic with lime, ginger, garlic, and a touch of fish sauce—pulls everything together for a balanced, flavorful bowl.
Most of the work is prep: thinly shredding or slicing the vegetables and shredding the chicken if it isn’t already prepared. A mandoline or a food processor with a shredding attachment speeds things up, but a sharp knife works perfectly well. Once the pickled onions and dressing are made, assembly is straightforward. For best texture and longevity, store the dressing separately and dress portions just before serving; this prevents the cabbage from becoming soggy and keeps the salad fresh through the week.
As written for a Whole30-friendly version, the dressing avoids added sugar. If you aren’t following Whole30, a small amount (about 2 teaspoons) of coconut sugar or honey added to the dressing will help balance the saltiness of the fish sauce and the acidity of the citrus.
Ingredients
- For the pickled onions: 1 tablespoon rice wine vinegar; ½ small red onion, very thinly sliced
- For the dressing: ¼ cup avocado oil; 2 garlic cloves; 1-inch nub of fresh ginger, peeled and finely grated; 1 Fresno chile, thinly sliced (substitute serrano or jalapeño if needed); 1 teaspoon lime zest; 2 tablespoons freshly squeezed lime juice (about 1 lime); 1 tablespoon freshly squeezed orange juice; 1 tablespoon rice wine vinegar; 2 tablespoons coconut aminos; 1 tablespoon fish sauce (such as Red Boat)
- For the salad: 2 cups shredded rotisserie chicken; 4 cups very thinly shredded napa cabbage; 2 cups very thinly shredded purple cabbage; 2 cups very thinly shredded green cabbage; 2 medium carrots, julienned; 1 red bell pepper, cut into matchsticks; 1 cup packed chopped cilantro, plus extra for garnish; 1 cup packed chopped mint, plus extra for garnish; ½ cup finely chopped toasted cashews; lime wedges for serving
Did you make this salad for lunch this week? Let me know how it came out in the comments below!
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Tip: If you prefer vegetarian or pescatarian options, swap shredded chicken for baked tofu, tempeh, or cooked shrimp and adjust the fish sauce to a vegetarian alternative or omit it entirely.
Vietnamese-Inspired Shredded Chicken Salad
Total time: 45 mins • Servings: 4 people
Make the pickled onions
- Place the thinly sliced red onion in a medium bowl and pour the rice wine vinegar over it. Toss to coat so each slice is lightly wetted with vinegar. Let the onions sit while you prepare the dressing and salad so they develop a mild pickled flavor.
Prepare the dressing
- In a small saucepan, heat the avocado oil over medium-high just until hot but not smoking. Place the garlic, grated ginger, and sliced Fresno chile in a heatproof jar or bowl. Carefully pour the hot oil over the aromatics to bloom their flavor. Let sit for about 3 minutes to infuse.
- Once the oil has cooled slightly, add the lime zest, lime juice, orange juice, rice wine vinegar, coconut aminos, and fish sauce. Close the jar or whisk together until combined. Taste and adjust balance—if not following Whole30, add a touch of coconut sugar if you prefer a slightly sweeter dressing.
Assemble the salad
- In a medium bowl, toss the shredded rotisserie chicken with a few tablespoons of the dressing to lightly coat the meat.
- In a large mixing bowl with the pickled onions, add the napa, purple, and green cabbage, julienned carrots, and red bell pepper. Add about 1 tablespoon of dressing and use tongs to massage and toss the vegetables so the dressing distributes and the cabbage softens slightly.
- Add the dressed chicken to the bowl with more dressing as needed and toss until everything is evenly combined. Fold in the chopped cilantro and mint, then taste and adjust seasoning with more lime juice, fish sauce, or coconut aminos if desired.
- To serve, top with toasted cashews and lime wedges. Garnish with extra cilantro and mint for brightness.
Storage and make-ahead tips
When pre-dressed, the salad stays good for about 3 days in the fridge, though the cabbage will lose some crunch and may release a bit of water from the salt in the dressing. To preserve texture for up to a week, refrigerate the dressing separately and store the chicken, shredded vegetables, herbs, and pickled onions in airtight containers. Toss with dressing just before serving for best results.
Variations and substitutions
- Protein swap: Use shredded turkey, cooked shrimp, baked tofu, or tempeh instead of rotisserie chicken.
- Crunch: Replace cashews with chopped peanuts, sliced almonds, or toasted sesame seeds.
- Heat level: Omit the Fresno chile for mild heat or increase the amount for a spicier salad.
- Herbs: Add Thai basil or finely sliced scallions to boost herbal complexity.
Nutrition
Calories: 528 kcal, Carbohydrates: 26 g, Protein: 39 g, Fat: 32 g, Saturated Fat: 6 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 14 g, Cholesterol: 114 mg, Sodium: 991 mg, Potassium: 789 mg, Fiber: 6 g, Sugar: 9 g, Vitamin A: 7668 IU, Vitamin C: 125 mg, Calcium: 155 mg, Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional info
Author: Alex Snodgrass
Servings: 4 people
Calories: 528 per serving
