Asian Rotisserie Chicken Salad
with nuoc nam dressing

Name: Asian Rotisserie Chicken Salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup Water; 2 Tbsp Sugar; 2 cloves Garlic, minced; 2 Tbsp Fish sauce (Red Boat brand has the fewest additives); 2 Tbsp Lime juice; to taste Hot sauce (opt); 1/2 Rotisserie chicken, shredded; 2 Red peppers, sliced thinly; 1/2 head Napa cabbage, sliced thinly ((~6 cups when sliced. Sub green cabbage)); 1/2 lb Carrots, grated; 2 sprigs Basil, chiffonade; 1 1/2 Tbsp Cooking oil; 1/2 cup Peanuts, crushed

Active: 25 Total: 55

Original

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.

Proteins

Chicken, non-ground

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

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

Prep

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)
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)
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)
Basil - Chiffonade.

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Make

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.
Top with peanuts before serving.

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