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Goi Ga Bap Cai Style Chicken & Crunchy Veg Salad

Goi Ga Bap Cai Style Chicken & Crunchy Veg Salad

Serves 2 | with Avocado, Coriander and Peanuts

5.0(3)

Recipe Development TeamUpdated on May 25, 2026

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Calories

:

559 kcal

Protein

:

29.2g protein

Total

:

5 minutes

Difficulty

:

Easy

Allergens:

Soya
Peanut
Nuts
Sesame
May contain traces of allergens

Goi Ga Bap Cai is a chicken salad popular in Vietnam, typically featuring a combination of crunchy vegetables such as cabbage, shredded chicken, peanuts and herbs. Packed full of texture and fragrant flavours, this salad is fresh, aromatic and delicious.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2 unit(s)

Baby Gem Lettuce

1 bunch(es)

Coriander

1 pack(s)

Cooked British Chicken Slices

75 grams

Teriyaki Sauce

(Contains: Soya)

15 grams

Ginger Puree

40 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

1 unit(s)

Avocado

120 grams

Sliced Carrot and Cabbage Mix

Not included in your delivery

1 tbsp

Mayonnaise

¼ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutrition Values

Energy (kJ)2339 kJ

Energy (kcal)559 kcal

Fat36.9 g

of which saturates6.5 g

Carbohydrate26.3 g

of which sugars18.7 g

Dietary Fibre7.5 g

Protein29.2 g

Salt3.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Rolling Pin

•Large Bowl

Instructions

Get Prepped

1

a) Trim the baby gem, halve lengthways, then thinly slice.

b) Roughly chop the coriander (stalks and all).

c) Use two forks to shred the cooked chicken slices into long pieces, then combine in a small bowl the chicken with one third of the coriander. Season with salt and pepper.

Bring on the Dressing

2

a) In a large bowl, combine the teriyaki sauce and ginger puree with the mayo, sugar and olive oil for the dressing (see pantry for all three amounts).

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

Finish and Serve

3

a) Add the sliced baby gem, coleslaw mix and the remaining coriander to the dressing and toss to coat.

b) Share the dressed salad between 2 serving bowls and lay the avocado slices in a line down the centre of each bowl.

c) Place the coriander pulled chicken alongside the avocado slices and sprinkle over the crushed peanuts to finish.

Meal right image

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