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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.

Ingredients

Servings:
4
Metric
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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Prep

  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.

Make

  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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Reviews

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