Vietnamese Shredded Chicken Salad

Vietnamese Shredded Chicken Salad

Vietnamese Shredded Chicken Salad
As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein/two sides kind of a guy. But this is one salad that I can get away with serving for dinner — it’s satisfying and full of bright, spicy Southeast Asian flavor. It’s easy, too! You simply shred a rotisserie chicken, chop some veggies, whisk the dressing, and dinner is done. The recipe makes enough for 2 to 3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side.

WHAT YOU’LL NEED TO MAKE VIETNAMESE SHREDDED CHICKEN SALAD
ingredients

STEP-BY-STEP INSTRUCTIONS
To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.

salad-ingredients

Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.

juicing-limes

Whisk together the freshly squeezed lime juice, Sriracha, garlic, sugar, fish sauce, and vegetable oil.

dressing

Pour the dressing over the salad and toss well.

tossing-salad

Top with peanuts and serve.

Shredded-Vietnamese-Chicken-Salad-1

Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha, and peanuts.)

Vietnamese Shredded Chicken Salad

Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.

INGREDIENTS
FOR THE SALAD

2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
4 cups shredded napa cabbage
4 scallions, thinly sliced
1 cup grated or matchstick carrots
3 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/5 cup roughly chopped fresh cilantro
1/2 cup chopped peanuts
FOR THE DRESSING
1/4 cup fresh lime juice, from about 3 limes
2 teaspoons Sriracha sauce
3 cloves garlic, minced
2 tablespoons sugar
3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
3 tablespoons vegetable oil
INSTRUCTIONS
In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.