Leftover Roast Chicken? Try This Fresh Vietnamese Salad
Fresh, crunchy and full of flavour, this Vietnamese Chicken Salad with Leftover Roast Chicken is the perfect way to turn last night’s dinner into something completely new. Tossed with herbs, vermicelli noodles, crisp vegetables and a punchy lime dressing, it comes together in just 15 minutes — quick enough for lunch, but impressive enough to serve to friends.
When I want something warm instead, I’ll usually make a chicken and corn soup like this one Chicken and Corn Soup (Using Leftover Roast Chicken)
Why I Love This Vietnamese Chicken Salad
Whenever I have leftover roast chicken in the fridge, this is usually where it ends up.
I’ve always loved Vietnamese food — the freshness, the herbs, the sharp lime dressing, the bit of heat. It’s the kind of meal that feels light but still properly satisfying. We eat it often, whether it’s a quick banh mi or a bowl of pho, and that balance of crunch and brightness is what inspired this salad.
At home, I lean into those same flavours. Shredded roast chicken tossed with cabbage and carrot, soft vermicelli noodles, handfuls of herbs and a punchy dressing. It’s quick, it uses what I already have, and it never feels like I’m just “using up leftovers.”
If fresh, flavour-packed dinners are your thing, I’ve got more lighter meal ideas along the same lines here.
Why You’ll Love This Vietnamese Chicken Salad
- Comes together in just 15 minutes
- A great answer to the question: What can I make with leftover roast chicken? Try this Vietnamese Chicken Salad with Leftover Roast Chicken.
- Packed with crunchy vegetables, fresh herbs and vermicelli noodles
- Great for lunch, dinner, or entertaining on warmer days
Ingredients You need
Salad:
- Cooked chicken, shredded (leftover roast or store-bought BBQ/rotisserie)
- Vermicelli noodles
- Purple cabbage
- Carrot
- Green shallots (scallions)
- Bean sprouts
- Coriander leaves
- Mint leaves
- Roasted peanuts
- Crispy fried shallots (optional, store-bought)
🥣 Dressing: Lime, Ginger & Chilli (Zesty & Fresh)
- Limes
- Fish sauce
- Rice vinegar
- Sugar
- Garlic
- Ginger
- Birds eye chilli
- neutral oil (grapeseed or vegetable)
What to Serve With Vietnamese Chicken Salad
- Serve it solo for a light lunch or dinner.
- Serve is with our Easy Beef Pho or Banh Xeo for a Vietnamese-inspired spread.
- Pair with a crisp white wine like Riesling or a refreshing Vietnamese iced coffee.
Make Ahead & Storage Tips
- You can prep the veggies, noodles and chicken ahead and keep them in the fridge.
- Store the dressing separately and toss everything just before serving for maximum crunch.
- Leftovers (undressed) will keep for up to a day in the fridge.
- Wait to add peanuts and crispy shallots until you’re ready to eat.
Leftovers Tip: Turn It Into a Cheats Banh Mi
If you have any salad leftover the next day, don’t toss it — pop it into a crusty buttered bread roll with a little mayonnaise and pâté (if you have it) and enjoy your own cheats Banh Mi for lunch. It’s honestly so good.
And just like that, you’ve made three meals out of one roast chicken — roast dinner, this vibrant salad, and a satisfying banh mi the next day. Clever, delicious cooking at its best.
Bonus Tip: Sustainable Cooking
Using up your leftovers like this isn’t just clever — it’s a small but meaningful way to reduce food waste. Planning meals around what you already have in the fridge is one of the easiest steps you can take toward more sustainable cooking. And when it tastes this good? Total win-win.
If you’re anything like me and hate wasting food, my Clear Out the Fridge Frittata is another great way to use up leftovers at the end of the week.
FAQs
Can I use a different protein?
Absolutely. This salad is great with poached prawns, grilled tofu, or thinly sliced rare beef.
What if I don’t have fish sauce?
Substitute with soy sauce and a splash of rice vinegar, though the flavour won’t be quite the same.
Is this salad spicy?
Only mildly — it depends on how much chilli you use. You can always leave it out or serve it on the side.
Final Thoughts
This Vietnamese Chicken Salad is everything I want in a meal — fast, healthy, vibrant and deeply satisfying. Whether you’re using leftovers or a shortcut BBQ chicken, it’s a recipe I come back to again and again. And that cheats Banh Mi the next day? Honestly, worth making a double batch just for that.
Vietnamese Chicken Salad with Leftover Roast Chicken
Equipment
- 1 mandoline slicer or sharp knife
- 1 vegetable julienne peeler or box grater
Ingredients
Salad:
- 1½ cups cooked chicken shredded (leftover roast or store-bought BBQ/rotisserie)
- 100 g vermicelli noodles
- 2 cups finely shredded purple cabbage
- 1 medium carrot julienned or grated
- 3 green shallots spring onions, finely sliced
- 1 cup fresh bean sprouts
- ½ cup fresh coriander leaves
- ½ cup fresh mint leaves
- ¼ cup roasted peanuts roughly chopped
- 2 tbsp crispy fried shallots optional, store-bought
Dressing
- 3 tbsp fresh lime juice about 1½ limes
- 1½ tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 clove garlic finely grated or minced
- 1 tsp finely grated fresh ginger
- 1 small red chilli finely chopped (adjust to taste)
- 1½ tbsp neutral oil grapeseed or vegetable
Instructions
- Soak the noodles: Place vermicelli noodles in a heatproof bowl and cover with just-boiled water. Soak for 5–7 minutes until tender. Drain, rinse under cold water and cut into shorter lengths if needed.
- Make the dressing: Whisk all ingredients together until the sugar dissolves. Taste and adjust the balance — it should be bright, salty, sweet and just the right amount of spicy.
- Assemble the salad: In a large bowl, combine the shredded chicken, noodles, cabbage, carrot, bean sprouts, shallots, coriander and mint.
- Dress and toss: Pour over the dressing and toss well to combine.
- Serve: Transfer to a platter or serving bowl. Sprinkle with roasted peanuts and crispy fried shallots just before serving.
Video
Nutrition
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