Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein/two sides kind of a guy. But this is one salad that I can get away with serving for dinner — it’s satisfying and full of bright, spicy Southeast Asian flavor. It’s easy, too! You simply shred a rotisserie chicken, chop some veggies, whisk the dressing, and dinner is done. The recipe makes enough for 2 to 3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side.
Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.
Whisk together the freshly squeezed lime juice, Sriracha, garlic, sugar, fish sauce, and vegetable oil.
Pour the dressing over the salad and toss well.
Top with peanuts and serve.
Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha, and peanuts.)
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Vietnamese Shredded Chicken Salad.
If you find anything inappropriate please report it here.
What you’ll need to make Vietnamese Shredded Chicken Salad
Step-by-Step Instructions
To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.
Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.
Whisk together the freshly squeezed lime juice, Sriracha, garlic, sugar, fish sauce, and vegetable oil.
Pour the dressing over the salad and toss well.
Top with peanuts and serve.
Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha, and peanuts.)
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Vietnamese Shredded Chicken Salad.
If you find anything inappropriate please report it here.
