Chicken and Herb Salad With Nuoc Cham
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons granulated sugar
- 1garlic clove, minced
- 1bird’s-eye chile or other small hot chile, minced with seeds
- ¼cup fresh lime juice (from 2 limes)
- 3tablespoons fish sauce
- 3loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
- 2cups thinly sliced red or green cabbage
- 1small English cucumber, thinly sliced (about 1 1/2 cups)
- 1medium bell pepper (any color), thinly sliced
- 1 ½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
- 1loosely packed cup Thai or sweet basil leaves
- 1loosely packed cup mint leaves
- ½cup crispy fried shallots or onions, store-bought or homemade
Instructions
Step 1
In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.Step 2
Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.Step 3
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.