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Vietnamese Rotisserie Chicken Salad
with mango pear smoothies

Active: 30 Total: 30

Rotisserie chicken is one of our favorite weeknight shortcuts. It's the perfect protein to add to this traditional Vietnamese salad, which we first featured back in 2016. Paired with a fruit smoothie, this meal is colorful and refreshing! 



Mango and Pear Smoothie:
  • Pears - 1/2 lb , peeled and chopped
  • Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
  • Lime juice - 2 Tbsp
  • Coconut water - 1/2 cup
Vietnamese Rotisserie Chicken Salad:
  • Rotisserie chicken - 1/2 , meat shredded
  • Garlic - 2 cloves , minced
  • Onions, medium and red - 1/2 , sliced
  • Bell peppers, red - 1 , sliced
  • Cabbage, Napa - 1 lb , sliced (sub green cabbage)
  • Peanuts - 1 oz , crushed
  • Carrots, shredded - 8 oz
  • Water - 1/2 cup
  • Sugar - 1 Tbsp
  • Fish sauce - 2 1/2 Tbsp
  • Lime juice - 2 Tbsp
  • Hot sauce - 1 to 2 tsp
  • Mint, fresh - 1 cup , sliced


  1. Rotisserie chicken - Take meat off the bone and shred. If making Wednesday night’s meal, you can shred the portion for that meal at the same time if you like. (Can be done up to 5 days ahead)

  2. Garlic / Onions / Bell peppers / Napa cabbage - Prep as directed. Store garlic in one container and combine onions, bell peppers, and cabbage in another. (Can be done up to 5 days ahead)

  3. Peanuts - Place into a Ziploc bag and just pound a few times with the flat side of a meat tenderizer (or other similar object). You can also use a food processor. (Can be done up to 5 days ahead)

  4. Carrots - Grate or shred if not pre-shredded. (Can be done up to 5 days ahead)

  5. Make dressing - Heat up garlic, water, and sugar in a microwave (30 to 60 seconds) or in a small saucepan. Add fish sauce, lime juice, and hot sauce. Stir and season to taste with more sugar, fish sauce, lime juice, or hot sauce. (Can be done up to 5 days ahead)

  6. Pears / Mint - Prep as directed and store separately.

  7. Make smoothies - Blend mangos, pears, lime juice, and coconut water in a blender.

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  1. Toss dressing with rotisserie chicken (remember to reserve half if making Wednesday's meal), onions, bell peppers, cabbage, carrots, mint, and peanuts. Enjoy with smoothies!



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