Vietnamese Shredded Chicken Salad Recipe

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Ingredients

Dressing:
2 heaping cups {265 grams} cooked shredded chicken, from one store-bought rotisserie chicken
4 cups {200 grams} shredded napa cabbage
4 scallions, thinly sliced
1 cup {90 grams} grated or matchstick carrots
1 red bell pepper, sliced into bite-sized pieces
1/2 cup {15 grams} roughly chopped fresh mint
1/2 cup {15 grams} roughly chopped fresh cilantro
1/2 cup {75 grams} chopped peanuts
1/4 cup {60 ml} fresh lime juice, from about 3 limes
2 teaspoons Sriracha sauce
3 cloves garlic, minced
2 tablespoons sugar
3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
3 tablespoons vegetable oil

Preparation

Step 1

In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.