Updated: Feb 11
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This recipe is my own spin on gỏi gà (Vietnamese Chicken Salad), a crunch cabbage salad with chicken. This recipe packs a powerful burst flavor in every bite with the addition of gà roti (Vietnamese rotisserie chicken) and CHẤM Dipping Sauce dressing.
CHẤM Dipping Sauce is a Vietnamese sauce that is pre-mixed using fresh herbs and most importantly fish sauce. Each sexy bottle is bottled with no preservatives, MSG or artificial flavors and comes in Mild, Spicy or Extra Spicy. This dipping sauce is so addictive and amazing. Don't believe me? Maybe you'll believe celebrity Chef Andrew Zimmern!
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Usually this recipe is served uses boiled chicken or you can use a leftover rotisserie chicken and shred it into the salad. I love the flavors of Vietnamese rotisserie chicken because of that fish sauce caramel glaze. Which is why I love CHẤM so much, I could just drink it straight.
2 Servings, Approx. 1 hr
What You'll Need
For the Chicken
2 boneless skinless chicken thighs
1 Tbsp fish sauce
1 garlic clove, minced
1 Tbsp honey
¼ cup coconut soda
For the Salad
2 cup purple cabbage, shredded
2 cup green cabbage, shredded (you can substitute with napa cabbage if you want less crunch)
2 Kirby cucumbers, cut into matchsticks
¼ cup Fresh mint leaves
¼ cup Fresh cilantro
3 Tbsp peanuts, chopped
3 Tbsp crispy shallots
¼ Cup CHẤM Dipping Sauce (depending on your level of dressing preference)
All You Need To Do
Preheat your oven 375° F.
Whisk all of your chicken ingredients in a medium bowl.
Add your chicken to the bowl and coat it evenly, cover the bowl and refrigerate to marinade for at least 20 mins. Occasionally rotate the chicken in the bowl to ensure that the chicken is well marinated.
Place the chicken on a greased baking pan and bake for 20 mins until fully cooked. Turning it halfway.
Toss all of your salad ingredients in a large bowl except for the peanuts, shallots and CHẤM until fully combined.
Let your chicken sit for 5 mins.
Take two forks and shred the chicken and add to your salad and toss until fully combined.
Pour CHẤM on salad and toss to full combine. Let the salad sit for about 5 mins to soak in the dressing.
Sprinkle peanuts and shallots on top, garnish with some more cilantro and mint.
Serve with a wedge of lime and extra CHẤM for those who like it extra saucy!
Did you make this recipe?
Let me know what you think!