A refreshing chicken salad with a zesty lime and shallot dressing, perfect for a light lunch or appetizer.
20 minutes
A refreshing chicken salad with a zesty lime and shallot dressing, perfect for a light lunch or appetizer.
Cooked Chicken, large bite-sized pieces
cups
Shallots, thinly sliced
cups
tablespoons
Shallot Oil
teaspoons
teaspoons
Green Cayenne Chile, minced
teaspoons
Toasted Chickpea Flour, optional
tablespoons
tablespoons
Chopped Coriander
cups
cups
Vietnamese Coriander
cups
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.
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