Vietnamese Chicken Salad
Serves 420 mins prep7 mins cook
This Vietnamese Chicken Salad [Gỏi Gá] is healthy, colorful, and crunchy, making it a perfect dish that comes together quickly, especially with rotisserie chicken. It features fresh veggies and a flavorful dressing that you can adjust to taste.
0 servings
What you need

cup cilantro

red onion
cup vegetable oil

tbsp sugar

tbsp kosher salt

tbsp water

cup mint

green chili

cup green cabbage

tbsp white vinegar

fl oz lime juice

carrot

tbsp fish sauce

cup dry roasted peanuts

cup rotisserie chicken

cup cooking oil
Instructions
1: In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, grapeseed oil, chili, and garlic and whisk until the sugar is dissolved. Taste the dressing and adjust the flavor to your preference. Set aside. 2: In a small pan, heat 1/2 cup vegetable oil. Once hot, add half of the sliced red onions and cook over high heat, stirring constantly, until golden brown, about 5-7 minutes. Drain the fried onions on paper towels. Save the oil for another use and sprinkle the shallots with salt and let cool. 3: In a large bowl, add the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Toss well to combine. 4: Pour in the dressing and toss again. Sprinkle with the peanuts and fried shallots. Serve with extra lime wedges.View original recipe
