Vietnamese Chicken and Snap Pea Salad (Gỏi Gà)
My go-to salad for using up leftover BBQ chicken or turkey. It is fresh, crunchy and packed with flavour, with loads of herbs, sweet pickled shallots and a zingy dressing that lifts leftover meat.
Ingredients
Quick Pickled Shallots
- 2 red shallots thinly sliced
- 1 tbsp sugar
- 2 tbsp apple cider vinegar or red wine vinegar
Salad
- 400 g cooked chicken shredded
- 400 g sugar snap peas halved
- 2 cups bean sprouts
- 6 radishes thinly sliced
- coriander leaves handful, chopped
- Vietnamese mint leaves handful, chopped
Dressing
- 2 tbsp honey or brown sugar
- 3 tbsp lime juice
- 1 tsp tamarind paste
- 1/2 clove garlic finely diced
- 1 tsp fermented chilli or finely diced red chilli, to taste
- 1 tbsp fish sauce start with this, then adjust to taste
- 1 tsp sesame oil
To Finish
- 1/3 cup roasted peanuts crushed
Instructions
- Place the sliced shallots in a small bowl. Add the sugar and vinegar, toss well and set aside for at least 20 minutes.
- Place the chicken, sugar snap peas, bean sprouts, radishes, coriander and Vietnamese mint into a large bowl.
- Whisk together the honey, lime juice, tamarind paste, garlic, chilli, fish sauce and sesame oil until balanced.
- Just before serving, add the drained pickled shallots and dressing to the salad and toss gently.
- Sprinkle over the crushed peanuts and serve immediately.
Notes
For pre-prepped lunches, keep the dressing and pickled shallots separate until serving. Keep the peanuts separate so they stay crunchy. If you do not like coriander, celery leaves are a great substitute. Fish sauce varies in saltiness, so start with 1 tbsp and add more a teaspoon at a time if needed.