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4.88 from 8 votes

Vietnamese Inspired Shredded Chicken Salad

Total Time45 minutes
Servings: 4 people
Author: Alex Snodgrass

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 ginger, peeled and finely grated
  • 1 Fresno chile, thinly sliced
  • 1 teaspoon lime zest
  • 2 tablespoons freshly squeezed lime juice (about the juice of one 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 chopped packed cilantro, plus more for garnish
  • 1 cup chopped packed mint, plus more for garnish
  • ½ cup finely chopped toasted cashews
  • Lime wedges, for serving

Instructions

Make the Pickled Onions:

  • In a large mixing bowl, add the rice wine vinegar and the onions. Mix, making sure the onions are all coated in a bit of vinegar. Set aside to pickle while you prepare the rest.

For the Dressing:

  • In a medium saucepan set over medium-high heat, add the avocado oil until it is hot but not smoking. Add the garlic, ginger, and Fresno chile to a wide mouth mason jar. Carefully pour the hot oil over the aromatics in the jar. Give it a stir and set aside, allowing the flavors to bloom, about 3 minutes. Once the oil has cooled a bit, add the lime zest, juice, orange juice, rice wine vinegar, coconut aminos, and fish sauce. Cover the jar with a lid and shake the jar vigorously to combine. Set aside.

For the Salad:

  • In a medium bowl, add the shredded chicken and a few tablespoons of dressing. Mix to combine.
  • In the large mixing bowl with the pickled onions, add the napa cabbage, purple cabbage, green cabbage, shredded carrots, and red bell pepper. Add a tablespoon of dressing, and using tongs, really massage it into the greens. Add in the dressed chicken and more dressing. Continue to toss until everything is combined well. Add the herbs, give it another toss, and taste for seasoning.
  • To serve, top with a generous amount of toasted cashews and lime wedges. Enjoy!

Nutrition

Calories: 528kcal | Carbohydrates: 26g | Protein: 39g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 114mg | Sodium: 991mg | Potassium: 789mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7668IU | Vitamin C: 125mg | Calcium: 155mg | Iron: 3mg