Description
This Goi Ga recipe, also known as Vietnamese Chicken Salad, is a refreshing and flavorful dish that combines tender shredded chicken with crunchy vegetables and aromatic herbs, all tossed in a zesty dressing.
Ingredients
Scale
For the Salad:
- 2 cups cooked shredded chicken breast
- 2 cups finely shredded green cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 cup crushed roasted peanuts
For the Dressing:
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 clove garlic, minced
Optional:
- 2 tablespoons fried shallots
- 1–2 Thai bird’s eye chilies, finely chopped
Instructions
- Prepare the Dressing: In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, and minced garlic. Adjust seasoning to taste.
- Combine Ingredients: In a large mixing bowl, toss together shredded chicken, cabbage, carrots, cucumber, red onion, mint, and cilantro.
- Add Dressing: Pour the dressing over the salad and toss to coat evenly. Allow the flavors to meld for 10–15 minutes.
- Finish and Serve: Transfer the salad to a platter, top with sesame seeds, peanuts, and shallots if using. Add chilies for extra heat if desired. Serve immediately or chill before serving.
Notes
- Rotisserie chicken can be used for convenience.
- Adjust fish sauce and lime juice according to your preference.
- For a twist, consider adding sliced green mango or papaya.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
