Burmese Chicken Salad

1. Soak Shallots

Soak the thinly sliced shallots in a bowl of cold water for about 10 minutes. Drain the shallots using a strainer and set them aside.

2. Combine Chicken and Shallots

In a shallow serving bowl, combine the cooked chicken pieces and the drained shallots.

3. Prepare Dressing

In a small bowl or cup, mix together the fresh lime juice, shallot oil, salt, and minced green cayenne chile.

4. Mix Dressing with Chicken

Pour the lime-shallot mixture over the chicken and shallots. Using your hands, mix everything thoroughly to ensure the dressing coats every piece of chicken. Let the salad stand for about 10 minutes if you have extra time.

5. Add Optional Ingredients and Herbs

After standing, sprinkle the toasted chickpea flour over the salad if using. Add the fried shallots and the chopped herbs—coriander, mint, or Vietnamese coriander. Mix the salad well one final time.

6. Adjust Seasonings and Serve

Taste the salad and adjust the seasonings if necessary. Serve as a light main course for lunch or as a refreshing appetizer.