Vietnamese Chicken Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
02 -
6 cups shredded Napa cabbage or wombok
03 -
1 cup shredded carrots
04 -
1/2 red onion, very thinly sliced
05 -
1 cup fresh mint leaves, roughly chopped
06 -
1 cup fresh cilantro leaves, roughly chopped
07 -
1/2 cup roasted unsalted peanuts, chopped
→ For the Nuoc Cham Dressing
08 -
1/4 cup fresh lime juice
09 -
2 tablespoons fish sauce
10 -
2 tablespoons rice vinegar
11 -
1 tablespoon honey or sugar
12 -
1 clove garlic, finely minced
13 -
1 red chili, deseeded and finely minced (optional)
# Instructions:
01 -
In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
02 -
In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
03 -
When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
04 -
Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately.
# Notes:
01 -
This refreshing salad is best served immediately after dressing to maintain the crispness of the vegetables.