Goi Ga Xé Phay (Vietnamese Shredded Chicken Salad)

Prepare the chicken by tearing the grilled breast into thin, bite-sized shreds using two forks, ensuring it remains moist.

In a medium chilled bowl, toss the julienned kohlrabi and thinly sliced snow peas together to create a bright, crunchy base.

Add the shredded chicken to the vegetables.

Drizzle with the Vietnamese dipping sauce, which provides the essential balance of salt, acid, and a hint of sweetness.

Toss everything together vigorously until the aromatics are well-distributed and the vegetables are lightly coated and slightly softened by the acidity.

Plate the salad immediately on a small ceramic dish, garnishing with fresh cilantro leaves if available.

Serve chilled, ensuring the crunch of the raw kohlrabi contrasts with the tender chicken.