Vietnamese Rotisserie Chicken Saladwith mango pear smoothies
Rotisserie chicken is one of our favorite weeknight shortcuts. It's the perfect protein to add to this traditional Vietnamese salad that's crunchy, colorful and refreshing!
Ingredients
- Rotisserie chicken - 1/2, meat shredded
- Garlic - 2 cloves, minced
- Onions, red - 1/2, sliced
- Bell peppers, red (large) - 1, sliced
- Mint leaves - 1 cup, sliced
- Cabbage, napa (sub green) - 1 lb, sliced
- Peanuts - 1 oz, crushed
- Carrots - 8 oz, grated or shredded
- Water - 1/2 cup
- Sugar - 1 Tbsp
- Fish sauce - 2 1/2 Tbsp
- Lime juice - 2 Tbsp
- Hot sauce - 1 to 2 tsp
- Pears - 1/2 lb, peeled and chopped
- Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
- Lime juice - 2 Tbsp
- Coconut water - 1/2 cup
Nutrition Facts
Prep
- Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If making Wednesday night’s meal, you can just break apart the entire chicken. (Can be done up to 3 days ahead)
- Garlic / Red onions / Bell peppers / Mint / Napa cabbage - Prep as directed. (Can be done up to 4 days ahead)
- Peanuts - Place into a Ziploc bag and just pound a few times with the flat side of a meat tenderizer (or other similar object). You can also use a food processor. (Can be done up to 4 days ahead)
- Carrots - Grate or shred using a grater, a peeler, or a food processor. (Can be done up to 4 days ahead)
- Make dressing - Heat up garlic, water, and sugar in a microwave (30 to 60 seconds) or in a small saucepan. Add fish sauce, lime juice, and hot sauce. Stir and season to taste with more sugar, fish sauce, lime juice, or hot sauce. (Can be done up to 5 days ahead)
- Pears - Prep as directed. (Can be done up to 2 days ahead)
- Make smoothies - Blend mangos, pears, lime juice, and coconut water in a blender (or use a hand blender).
Make
- Toss dressing with rotisserie chicken, red onions, bell peppers, mint, cabbage, carrots, and peanuts. Enjoy with smoothies!
Nutrition Facts
Reviews
Ratings
This meal has 61 reviews
Like others I found the dressing very bland as directed. I reworked it and found it quite tasty. Using the 4-portion recipe: use the recommended garlic, sugar and hot sauce but omit water entirely. Use lime juice mostly plus some sesame oil to get desired consistency (I used 1 lime). I omitted fish sauce because I just don’t care for it. The reworked dressing was perfect to flavor a single portion salad.
Was not a huge it. But I think my portions were off a bit. I think that I would probably do it again making sure that ratio of meat to cabbage was better. I might want to add some more spice as I know that I have made something like this in the past that was a success.... More tweaking on the ratios...otherwise a good healthy dish and add a bit more spice
Doctored up the dressing a bit - I added a bit of honey to start with. I let it sit in the fridge for an hour and then doctored it again with some sweet ginger chili sauce which helped. I'd probably just skip the garlic next time. I liked it in the end, leftovers for lunch tomorrow.
I love Vietnamese food so I was hopeful for this recipe but the end result was bland. The dressing was watery and didn't coat the vegetables. I think the dressing needed oil, which I'd add if I ever tried this again.
The red onions were really strong, but otherwise I enjoyed the flavor and crunch of this salad!
Surprisingly tasty and filling...even days later.