Chicken and Herb Salad With Nuoc Cham
Updated June 5, 2024
- Total Time
- 35 minutes
- Prep Time
- 30 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- Step 3
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
Private Notes
Comments
The way we Vietnamese eat it is with peanuts. Don’t forget the peanuts.
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.
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.
No idea why it took four years to catch up to this recipe, but man-oh-man was it delish! Yes, it may take access to Thai chilies and good nam pla. But the herbs and rotisserie chicken are available all year round. So good and from a nutritional perspective the calories and protein amount of this recipe can’t be beat. Just make it! You wont be sorry!
Served with rice noodles for some bulk
I used a jalapeño instead of a Birds Eye chili because I was afraid of the heat (heh) — it all turned out pretty good, but for me, the amount of fish sauce is too heavy and the smell of that ruins the dressing part.