A light and flavorful Vietnamese Chicken Salad (Gỏi Gà) featuring fresh herbs, crunchy vegetables, and an integrated **Infused Oil** in the dressing.
Jump to Recipe Print RecipeIngredients
Method
- Prep salad2 Cups Cooked chicken breasts, 4 Cups Shredded cabbage, 1 Large Carrot, 1/2 Small Red onion
- In a large mixing bowl, combine the shredded chicken, cabbage, carrot, and red onion.1/2 Cup Fresh mint leaves, 1/2 Cup Cilantro
Set aside
Create the dressing
- In a small saucepan, combine the lime juice, fish sauce, and sugar. Warm over **low heat** just until the sugar is fully dissolved (about 1 minute). Remove immediately from heat.3 Tbsp Fresh lime juice, 2 Tbsp Fish sauce, 1 Tbsp Sugar
- Whisk the **2 tablespoons of Infused Oil** and the chili (if using) directly into the warm dressing base.2 Tbsp Infused oil, 1 Small Birds eye chili
- Pour the dressing over the salad and chicken mixture. Toss thoroughly to coat everything. Stir in the fresh mint and cilantro.1/2 Cup Fresh mint leaves, 1/2 Cup Cilantro
- Transfer to a serving bowl, garnish with chopped peanuts, and serve immediately.1/4 Cup Roasted peanuts
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