Serves:4 to 6 |
Prep Time:15 minutes + 20 minutes standing time
The weather’s warming up and there’s nothing better than chicken salad with tart, salty, sweet Vietnamese dressing. Use a purchased roast chicken for utter simplicity then simplify even more by using a bag of pre-shredded “coleslaw with carrots” instead of shredding your own cabbage and carrots. For the fish sauce, Thai Kitchen brand is easy to find, but I love Red Boat, and for the Asian chili paste with garlic (sambal oelek or sriracha), I give you a way to cheat on those, too.
1 purchased roast chicken
1 head green cabbage or Napa cabbage (about 1 pound), shredded
2 large carrots, grated
4 green onions, thinly sliced (use green part, too)
leaves from 1 bunch of fresh mint, roughly chopped
1/2 bunch fresh cilantro, roughly chopped
juice of 3 limes
1 tablespoon fish sauce, optional
1 tablespoon soy sauce (or 2 tablespoons soy sauce if not using fish sauce)
1 teaspoon sugar
1 teaspoon Asian hot chili sauce (see tip)
1 tablespoon vegetable oil
roasted salted peanuts, optional
Pull meat off chicken, tearing into pieces as your work. Discard skin and bones. Put the chicken meat, cabbage and carrots ( or coleslaw mix), green onions, mint, and cilantro in a big bowl.
To make the dressing, mix the lime juice, fish sauce, soy sauce, sugar, and hot chili sauce in a small bowl. Stir in the oil. Pour over salad; toss well and let stand about 20 minutes (or cover and refrigerate for up to 2 hours). Just before serving, toss again, then sprinkle each portion with peanuts for extra crunch if you like.
note: If you don’t want to deal with the chili sauce, you can make a reasonable facsimile of the taste by mixing a pressed garlic clove and 1/4 teaspoon red pepper flakes into the dressing instead.