5 minutes
A refreshing and flavorful salad combining rotisserie chicken, crisp vegetables, and a tangy Vietnamese dressing, topped with crispy shallots.
tablespoons
Garlic Clove, minced
each
Bird’s-eye Chile, minced with seeds
each
tablespoons
tablespoons
Rotisserie Chicken Meat, pulled
cups
Green Cabbage, thinly sliced
cups
English Cucumber, thinly sliced
cups
Bell Pepper, thinly sliced
each
Peppery Leafy Greens
cups
Thai basil leaves, loosely packed
cups
Mint, loosely packed
cups
Onions, store-bought or homemade
cups
1. Dressing Prep
In a large bowl, whisk together 2 tablespoons of sugar and 1/4 cup of water until sugar is dissolved. Stir in the minced garlic, minced chile, lime juice, and fish sauce to create the dressing.
2. Combine Ingredients
Add the pulled chicken, sliced cabbage, cucumber, and bell pepper to the bowl with the dressing. Toss well to ensure everything is evenly coated.
3. Final Toss
Gently mix in the peppery greens, basil, and mint leaves, taking care not to bruise the herbs.
4. Serve
Evenly divide the salad among serving bowls. Top each with a generous sprinkle of crispy shallots or onions. Serve immediately.
Start with a high-quality chicken from a reputable source or make your own rotisserie-style chicken at home.
Achieve the right harmony of salty, sour, sweet, and spicy in your Vietnamese dressing, adjusting to taste.
Use the freshest veggies available and consider quick-pickling some for extra zing and crunch.
Use fresh mint, cilantro, and Thai basil generously, and buy or pick them fresh on the day of making the salad.
Shred the chicken by hand after removing the skin to get the perfect size and texture.
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