Chicken and Herb Salad With Nuoc Cham 

By Yewande Komolafe

Updated June 5, 2024

Chicken and Herb Salad With Nuoc Cham 
Linda Xiao for The New York Times. Food Stylist: Monica Pierini,
Total Time
35 minutes
Prep Time
30 minutes
Cook Time
5 minutes
Rating
5(2,680)
Comments
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Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli. 

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings
  • 2tablespoons granulated sugar
  • 1garlic clove, minced
  • 1bird’s-eye chile or other small hot chile, minced with seeds
  • ¼cup fresh lime juice (from 2 limes)
  • 3tablespoons fish sauce
  • 3loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
  • 2cups thinly sliced red or green cabbage
  • 1small English cucumber, thinly sliced (about 1½ cups)
  • 1medium bell pepper (any color), thinly sliced
  • 1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
  • 1loosely packed cup Thai or sweet basil leaves
  • 1loosely packed cup mint leaves
  • ½cup crispy fried shallots or onions, store-bought or homemade
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

291 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 40 grams protein; 1213 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine the sugar and ¼ cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

  2. Step 2

    Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.

  3. Step 3

    Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

Ratings

5 out of 5
2,680 user ratings
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Comments

TTran

The way we Vietnamese eat it is with peanuts. Don’t forget the peanuts.

Moe-Swe Myint

This is the only way I eat store-bought rotisserie chicken. You don't need to put the sugar in- I don't, and it's still delicious. I also prefer to use dry fried chili peppers rather than fresh peppers. It's a very quick, easy, and inexpensive meal. This has been my go-to dinner for ages.

Irene Rundblom

Good but it needed a bit more 'something'. We added some crushed almonds for more crunch, some red onion for flavor and crunch (I think some sliced radishes could work also), halved cherry tomatoes for color and flavor. Used a combination of green and red pepper slices.

MC

Good but not great. There are better recipes out there for Nuoc Cham. That said, my partner scarfed this up. It's better in the Vietnamese restaurants that I frequent, where I always ask for more Nuoc Cham, and add it to Banh Mi. I think the sugar is necessary and agree with others who say that it needs something. Unless you're a diabetic, a little sugar won't kill you, or shorten your life by even minutes. Most people need not deny themselves such simple pleasures, and shouldn't.

E

As someone who prefers dark meat, this was the perfect way to use up the parts of the rotisserie chicken that I normally struggle to eat. As others have mentioned, peanuts are essential. Skipped the chile and fried shallots as I don't keep those on hand. Absolutely addictive.

Sandy

Delicious! A great way to use up leftover rotisserie chicken. I love the flavour combinations with the fresh mint and basil. I used a bag of pre shredded cabbage that had carrots as well and I used spinach and green leaf lettuce as they were the only green leafy vegetables I had. Worked well. Next time I will add peanuts as suggested.

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