Gluten-Free Vietnamese Chicken Salad (Gỏi Gà)
A refreshing and vibrant Vietnamese chicken salad made entirely gluten-free. This salad combines shredded chicken, crisp vegetables, aromatic herbs, and a tangy nuoc cham dressing.
Ingredients
- 2 cups Cooked Chicken Breast
- 4 cups Shredded Green Cabbage
- 1 cup Shredded Carrots
- 1/4 cup Rice Vinegar
- 2 tablespoons Fish Sauce
- 2 tablespoons Lime Juice
- 1 tablespoon Sugar
- 2 cloves Minced Garlic
- 1/2 teaspoon Red Chili Pepper
- 1/4 cup Fresh Mint
- 1/4 cup Fresh Cilantro
- 1/4 cup Roasted Peanuts
- 2 tablespoons Fried Shallots
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 2 cups of cooked chicken breast into a medium bowl and shred it into bite-sized pieces using two forks.
- 2In a large bowl, combine the 4 cups of shredded green cabbage, 1 cup of shredded carrots, 1/4 cup of fresh mint, and 1/4 cup of fresh cilantro.
- 3In a small bowl, whisk together the 1/4 cup of rice vinegar, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of sugar, 2 cloves of minced garlic, and 1/2 teaspoon of red chili pepper until the sugar is dissolved. This is your nuoc cham dressing.
- 4Pour the nuoc cham dressing over the shredded cabbage mixture in the large bowl and toss everything together until the vegetables are evenly coated.
- 5Add the shredded 2 cups of cooked chicken breast to the large bowl with the dressed cabbage mixture and toss gently to combine.
- 6Divide the salad among four serving plates. Garnish each serving with 1/4 cup of roasted peanuts and 2 tablespoons of fried shallots just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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