Chicken salad is an easy dinner standby, but it can get dull after a while. Amp it up with this easy recipe from Adam's Big Pot by Adam Liaw ($30, out in August 2017). The salad only has a few simple ingredients, including shredded chicken, so it's the perfect recipe for when you need to use up leftover rotisserie chicken or plain shredded chicken breast. The homemade dressing adds a Vietnamese twist with the flavors of fish sauce, chili, and garlic.
Vietnamese cuisine really does have it sorted out. You can create vibrant, layered flavors in minutes, and from a minimal number of ingredients. Even if you’ve never made Vietnamese food before, give this salad a try. It’s light, fresh, and flavorful, and it’ll become a regular dinner in your household, just as it has in mine.
Tip: To shred the cabbage and onion, I use a mandoline slicer — it’s done in seconds, but you really have to watch your fingers!
- 100 milliliters lemon juice
- 1 tablespoon caster sugar
- 2 tablespoon fish sauce
- 1 bird’s-eye chili, seeds removed and finely sliced
- 1 clove garlic, minced
- 1/2 head cabbage, finely shredded
- 1/2 red onion, peeled and very finely sliced
- 2 cups loosely packed mint, roughly torn
- 1 carrot, peeled and cut into very thin matchsticks
- 2 cups shredded chicken
- 1/4 cup fried shallots
- 1/4 cup crushed roasted peanuts
- Make the dressing: Mix the ingredients together and allow to stand for a few minutes.
- Make the salad: In a large bowl, combine all the ingredients for the salad except the shallots and peanuts and toss to combine.
- Pour over the dressing and toss again to coat.
- Transfer to a serving plate or bowl and scatter with the shallots and peanuts.
- Salads, Main Dishes
- Other Asian
- Serves 4
- Cook Time
- 20 minutes