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Asian Rotisserie Chicken Salad
with nuoc nam dressing

Active: 25 Total: 55

Rotisserie chicken is such a convenient shortcut, and it makes this light and crunchy salad a full meal. Our vegetarians will be adding even more green to this salad with edamame and cucumber. You'll definitely want to make this all summer long.
Smarts: Make one day early so the veggies have plenty of time to soak up all the flavors of the nuoc nam sauce.



Nuoc Nam (3/4 cups):
  • Water - 1/2 cup
  • Sugar - 2 Tbsp
  • Garlic - 2 cloves , minced
  • Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Asian Rotisserie Chicken Salad:
  • Rotisserie chicken - 1/2 , shredded
  • Red peppers - 2 , sliced thinly
  • Napa cabbage - 1/2 head , sliced thinly ((~6 cups when sliced. Sub green cabbage))
  • Carrots - 1/2 lb , grated
  • Basil - 2 sprigs , chiffonade
  • Cooking oil - 1 1/2 Tbsp
  • Peanuts - 1/2 cup , crushed


  1. Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If you’re making tomorrow night’s dinner, prep both night’s portions. (Can be done up to 3 days ahead)

  2. Red peppers / Napa cabbage / Carrots - Prep as directed. For carrots, double if making tomorrow night’s dinner. (Can be done up to 3 days ahead)

  3. Make nuoc nam - Double ingredients if making Tuesday’s dinner too. Combine sweetener and water and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use fish sauce for more savory, more lime juice for tartness, more sweetener for sweetness. If you doubled, remember to set aside half. (Can be done up to 5 days ahead)

  4. Basil - Chiffonade

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  1. Toss chicken, peppers, cabbage, carrots, and basil with nuoc nam and cooking oil. If possible, cover and refrigerate for ~30 minutes before enjoying. This will give the salad some time to marinate in the dressing’s flavors.

  2. Top with peanuts before serving.



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