Zesty Crunchy Vietnamese Chicken Salad
This Zesty Crunchy Vietnamese Chicken Salad is a vibrant and refreshing dish, celebrated by Food and Wine magazine's staff for its perfect balance of flavors and textures. With crispy shallots, fresh herbs, and a tangy dressing, this salad showcases the best of Vietnamese cuisine. The addition of shredded rotisserie chicken makes it a quick and convenient meal that's both satisfying and healthy. Adjust the heat by including the seeds from the serrano chili if you dare to spice things up! Perfect for a light lunch or dinner, this salad is sure to impress at any gathering.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
sugar
2 tablespoons (granulated)
asian fish sauce
3 teaspoons (combination of 2 tablespoons and 1 teaspoon)
fresh lime juice
1 1/2 tablespoons (freshly squeezed)
distilled white vinegar
1 1/2 tablespoons (or more to taste)
water
1 tablespoon
serrano chili
1 (minced (seeds optional))
garlic clove
1 small (minced)
vegetable oil
1 cup (for frying)
shallots
2 large (thinly sliced)
kosher salt
to taste
green cabbage
4 cups (finely shredded (from 1/2 small head))
carrots
2 (finely shredded)
red onion
1/2 small (thinly sliced)
cilantro
1/4 cup (coarsely chopped)
mint
1/4 cup (coarsely chopped)
rotisserie chicken
3 cups (shredded (from about 1/2 chicken))
extra-virgin olive oil
2 tablespoons
unsalted dry roasted peanuts
3 tablespoons (coarsely chopped)
Instructions
1
In a mixing bowl, combine the sugar, fish sauce, fresh lime juice, distilled white vinegar, water, minced serrano chili, and minced garlic. Stir until the sugar is completely dissolved, then let the mixture stand for about 5 minutes to allow the flavors to meld.
2
While the dressing is resting, heat the vegetable oil in a small saucepan over medium-high to high heat until it shimmers. Carefully add the thinly sliced shallots and fry them, stirring frequently, for about 4 minutes or until they turn golden brown. Be mindful not to let them burn! Once cooked, drain the shallots on paper towels and sprinkle lightly with kosher salt. Set aside to cool.
3
In a large mixing bowl, combine the finely shredded cabbage, shredded carrots, sliced red onion, cilantro, mint, and shredded rotisserie chicken. Toss the ingredients together to ensure an even mixture.
4
Drizzle the prepared olive oil over the salad and add the dressing you previously made. Toss the salad thoroughly to coat all ingredients evenly with the dressing.
5
Finally, garnish the salad with the fried shallots and coarsely chopped peanuts. Serve the salad immediately alongside lime wedges for an extra burst of flavor!
6
Enjoy your refreshing Zesty Crunchy Vietnamese Chicken Salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Crunchy Vietnamese Chicken Salad?
It is a vibrant and refreshing salad featuring shredded rotisserie chicken, fresh herbs, crispy shallots, and a tangy fish sauce dressing.
How many ingredients are required for this recipe?
This recipe requires 18 ingredients including the dressing components, vegetables, and garnishes.
What type of chicken is best for this salad?
The recipe calls for 3 cups of shredded rotisserie chicken, which makes it quick and convenient.
How do I make the dressing for the salad?
Combine sugar, fish sauce, lime juice, distilled white vinegar, water, minced serrano chili, and minced garlic, then let it stand for 5 minutes.
Can I make this salad spicy?
Yes, you can adjust the heat by including the seeds from the serrano chili if you prefer a spicier dish.
What provides the crunch in this Vietnamese salad?
The crunch comes from finely shredded green cabbage, carrots, fried shallots, and coarsely chopped peanuts.
How do you prepare the fried shallots?
Fry thinly sliced shallots in vegetable oil for about 4 minutes until golden brown, then drain on paper towels and salt lightly.
What type of vinegar should I use?
The recipe specifies distilled white vinegar, noting you can add more to taste.
Which fresh herbs are used in this recipe?
The salad uses 1/4 cup each of coarsely chopped cilantro and fresh mint.
Is there a specific way to shred the cabbage?
The cabbage should be finely shredded, ideally using about half of a small head to yield 4 cups.
How much fish sauce is needed?
You will need 3 teaspoons of Asian fish sauce, which is a combination of 2 tablespoons and 1 teaspoon for the full flavor profile.
What is the purpose of letting the dressing sit?
Letting the dressing stand for 5 minutes allows the sugar to dissolve completely and the flavors of the garlic and chili to meld.
Can I use olive oil in this recipe?
Yes, 2 tablespoons of extra-virgin olive oil are drizzled over the salad before adding the prepared dressing.
What kind of peanuts should I use for the garnish?
Use 3 tablespoons of unsalted dry roasted peanuts, coarsely chopped.
How do I serve this chicken salad?
Serve the salad immediately after tossing with dressing, garnished with fried shallots and peanuts, alongside lime wedges.
Is this recipe considered healthy?
Yes, it is described as a satisfying and healthy meal featuring fresh vegetables and lean protein.
Can I use a different type of chili?
While the recipe calls for serrano, you could substitute with a similar chili like Thai bird's eye for more heat or jalapeno for less.
How long does it take to fry the shallots?
It takes approximately 4 minutes over medium-high to high heat.
What should I look for when frying shallots?
Stir them frequently and remove them once they turn golden brown to prevent them from burning.
What size garlic clove is needed?
The recipe suggests using 1 small garlic clove, minced.
How much lime juice is required?
You will need 1 1/2 tablespoons of freshly squeezed lime juice.
Is there any water in the dressing?
Yes, the dressing includes 1 tablespoon of water.
What kind of onion is in the salad?
The recipe uses 1/2 of a small red onion, thinly sliced.
Can this be served as a main course?
Yes, it is perfect for a light lunch or dinner.
How much sugar is in the dressing?
The recipe calls for 2 tablespoons of granulated sugar.
What type of oil is used for frying?
1 cup of vegetable oil is used for frying the shallots.
How many carrots are needed?
Two finely shredded carrots are added to the salad mixture.
Is the salt specific?
The recipe recommends using kosher salt to taste for the fried shallots.
Can I store leftovers?
It is best served immediately to maintain the crunch of the vegetables and fried shallots, as the dressing will soften them over time.
What makes this salad 'Vietnamese' style?
The use of fish sauce, lime, vinegar, fresh herbs like mint and cilantro, and the balance of sweet, sour, and salty flavors are hallmark traits of Vietnamese cuisine.