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Asian Rotisserie Chicken Salad
with nuoc nam dressing

Active: 25 minTotal: 55 min
20140623 asian chicken salad nm 05.jpg?ixlib=rails 2.1

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 21 reviews

Nice, refreshing salad. Unfortunately it didn't meet hubby approval. He liked it until the "fishy aftertaste" kicked in. Fish sauce was too strong for him. I think we'll try it again, but use the veggie version of the dressing with soy sauce.

By: Victoria
Posted: May 11, 2015
Diet: Original

Salad was far too soggy after letting it marinate in the fridge.

By: Matt
Posted: Mar 27, 2015
Diet: Paleo

Loved this! So good! For the sauce, I added Siracha, honey, and soy sauce because it originally tasted way too strong on the fish sauce side. Made for an excellent meal that has a lot of vegetables.

By: Lauren
Posted: Aug 17, 2014
Diet: Original

Very simple and fresh.

By: Cara
Posted: Aug 01, 2014
Diet: Vegetarian

Really good, but didn't seem to satisfy the family. I would probably add more cabbage and chicken next time.

By: Taryn
Posted: Jul 08, 2014
Diet: Original

Felt like it needed a starch or soup? Made better leftovers for lunch! Loved the dressing.

By: Hannah
Posted: Jul 08, 2014
Diet: Original