Vietnamese Chicken Salad (Gỏi Gà)
Vietnamese Chicken Salad, known as Gỏi Gà, is a light, refreshing, and protein-packed dish that perfectly balances crunch, color, and veggies. Gỏi Gà features chicken tossed with crisp vegetables and fresh herbs, all brought together with a tangy, savory umami dressing.
The key ingredients include chicken (roasted, grilled), thinly sliced cabbage, carrots, onions, fresh herbs like cilantro and mint, and crushed peanuts for added texture. The dressing—a mix of fish sauce, lime juice, garlic, chili, and a touch of sweetness—ties everything together beautifully, creating a vibrant dish that’s both nutritious and satisfying.
This salad is naturally gluten-free and dairy-free, making it an excellent option for those with dietary restrictions but also for women over 40 who are concerned about fiber and protein intake. It can be served as a salad or full meal.
Tip: you can use any meat you have on hand! I had it with beef and it was equally delicious.
Recipe (single serving)
For 2-3 servings, simply multiply the ingredients accordingly.
Ingredients
2/3 cup red cabbage, finely chopped
2/3 cup green cabbage, finely chopped
2/3 cup carrots, julienned
a handful of mixed greens or lettuce of choice
1/4 medium red onion, thinly sliced
1/2 bunch cilantro, chopped
a handful of fresh mint leaves, chopped
1/2 cup roasted peanuts, chopped
1/2 lb grilled chicken (or preferred protein)
Dressing
2 Tbsp olive oil, 2 Tbsp gluten-free soy sauce, 2 Tbsp gluten-free fish sauce, 1/2 tsp ginger-garlic paste, 1/4 tsp chili flakes, 1/4 cup honey, 1 Tbsp lime juice
Instructions
Prepare the dressing: In a small jar or bowl, mix all dressing ingredients and shake or whisk until well combined. Taste and adjust seasoning as needed (more salt, lime juice, or spice).
Assemble the salad: In a large bowl, combine the red and green cabbage, carrots, greens, red onion, cilantro, and mint.
Add protein & garnish: Slice the grilled chicken and add it to the salad along with the chopped peanuts.
Dress & serve: Drizzle the dressing over the salad, toss everything well, and serve immediately.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana