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.
Ingredients
- 2tablespoons granulated sugar
- 1garlic clove, minced
- 1bird’s-eye chile or other small hot chile, minced with seeds
- 1/4cup 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 1/2cups 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
- 1/2cup crispy fried shallots or onions, store-bought or homemade
Directions
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.
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.
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 6 gramsCalories: 291Saturated Fat: 1 gramUnsaturated Fat: 3 gramsSodium: 1213 milligramsSugar: 12 gramsFiber: 5 gramsCarbohydrate: 20 gramsProtein: 40 grams
Source: https://cooking.nytimes.com/recipes/1022445-chicken-and-herb-salad-with-nuoc-cham