Monday, March 6, 2017

Vietnamese Shredded Chicken Salad

Servings: 2-3 main dish salads, 4 side salads


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
1 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/2 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

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.

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