Vietnamese Inspired Chicken Salad
Vietnamese Inspired Chicken Salad
Ingredients
For the Mother-in-law's Nuoc Cham
- 1/2 cup fish sauce
- 1/2 cup white vinegar, or lime juice
- 1/2 cup sugar
- 1 1/2 cups warm water
- 6 garlic, cloves, minced (or more, to taste)
- 2 Thai chilis, to 3, minced (or more, to taste)
For the Salad
- 1 rotisserie chicken, shredded
- 1/2 head green cabbage, shredded
- 1 carrot, large, shredded
- 1/2 English cucumber, julienned
- 1/2 red onion, thinly sliced
- 1 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1/2 cup roasted peanuts, chopped, for garnish
- 1 handful fried shallots, store-bought, for garnish
Instructions
- 1
To prepare the Nuoc Cham: In a medium bowl, whisk together the fish sauce, white vinegar (or lime juice), sugar, and warm water until the sugar is fully dissolved.
⏱️ 3 min
- 2
Add the minced garlic and minced Thai chilis to the Nuoc Cham mixture. Mix well. Transfer the Nuoc Cham to an airtight jar and set aside. This can be made in advance.
⏱️ 2 min
- 3
In a large mixing bowl, combine the shredded rotisserie chicken, shredded green cabbage, shredded carrot, julienned English cucumber, thinly sliced red onion, chopped cilantro, and chopped mint.
⏱️ 10 min
- 4
Pour a generous amount of the prepared Nuoc Cham dressing over the salad ingredients. Start with about 1/2 cup and add more to taste.
⏱️ 2 min
- 5
Toss all the ingredients together thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min
- 6
Transfer the Vietnamese Inspired Chicken Salad to a serving platter or individual bowls.
⏱️ 2 min
- 7
Garnish the salad with the chopped roasted peanuts and a handful of store-bought fried shallots before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Inspired Chicken Salad
For the Mother-in-law's Nuoc Cham
- 1/2 cup fish sauce
- 1/2 cup white vinegar, or lime juice
- 1/2 cup sugar
- 1 1/2 cups warm water
- 6 garlic, cloves, minced (or more, to taste)
- 2 Thai chilis, to 3, minced (or more, to taste)
For the Salad
- 1 rotisserie chicken, shredded
- 1/2 head green cabbage, shredded
- 1 carrot, large, shredded
- 1/2 English cucumber, julienned
- 1/2 red onion, thinly sliced
- 1 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1/2 cup roasted peanuts, chopped, for garnish
- 1 handful fried shallots, store-bought, for garnish
Instructions
- 1
To prepare the Nuoc Cham: In a medium bowl, whisk together the fish sauce, white vinegar (or lime juice), sugar, and warm water until the sugar is fully dissolved.
⏱️ 3 min - 2
Add the minced garlic and minced Thai chilis to the Nuoc Cham mixture. Mix well. Transfer the Nuoc Cham to an airtight jar and set aside. This can be made in advance.
⏱️ 2 min - 3
In a large mixing bowl, combine the shredded rotisserie chicken, shredded green cabbage, shredded carrot, julienned English cucumber, thinly sliced red onion, chopped cilantro, and chopped mint.
⏱️ 10 min - 4
Pour a generous amount of the prepared Nuoc Cham dressing over the salad ingredients. Start with about 1/2 cup and add more to taste.
⏱️ 2 min - 5
Toss all the ingredients together thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min - 6
Transfer the Vietnamese Inspired Chicken Salad to a serving platter or individual bowls.
⏱️ 2 min - 7
Garnish the salad with the chopped roasted peanuts and a handful of store-bought fried shallots before serving.
⏱️ 3 min