Serves 10
35 min
Crunchy Vietnamese Chicken Salad
Recipe GLPRb1221b247bcfce
A vibrant, crunchy salad with shredded rotisserie chicken, cabbage, and carrots tossed in a tangy lime and fish sauce dressing, topped with crispy fried shallots, fresh herbs, and roasted peanuts for texture and flavor.
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Ingredients
2 tablespoons Sugar
2⅓ tablespoons Asian fish sauce
1½ tablespoons Fresh lime juice
1½ tablespoons Distilled white vinegar
1 tablespoon Water
1 Serrano chile with seeds, minced
1 small clove Garlic clove, minced
1 cup Vegetable oil for frying
2 Large shallots, thinly sliced
Salt
4 cups Green cabbage, finely shredded
2 Carrots, finely shredded
½ small Red onion, thinly sliced
¼ cup Fresh cilantro, coarsely chopped
¼ cup Fresh mint, coarsely chopped
3 cups Shredded rotisserie chicken
2 tablespoons Extra-virgin olive oil
3 tablespoons Unsalted roasted peanuts, coarsely chopped
Directions
In a small bowl, whisk together sugar, fish sauce, lime juice, white vinegar, water, minced serrano chile, and minced garlic until the sugar dissolves completely. Set the dressing aside.
Heat the vegetable oil in a small skillet over medium-high heat until shimmering, about 2 minutes. Carefully add the thinly sliced shallots and fry, stirring frequently, until golden brown and crispy, about 5–7 minutes. Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate and season lightly with salt. Set aside.
In a large bowl, combine the shredded green cabbage, shredded carrots, sliced red onion, chopped cilantro, chopped mint, and shredded rotisserie chicken.
Drizzle the prepared dressing over the chicken and vegetable mixture. Add the olive oil. Toss everything together gently but thoroughly, making sure all ingredients are well coated with the dressing.
Divide the salad among serving plates or bowls. Top each portion with the crispy fried shallots and coarsely chopped roasted peanuts. Serve immediately with lime wedges on the side.
