• Fast
• Healthy
• Staff Favorite

Ingredients

1. 2 tablespoons sugar
2. 2 tablespoons plus 1 teaspoon Asian fish sauce
3. 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
4. 1 1/2 tablespoons distilled white vinegar
5. 1 tablespoon water
6. 1 serrano chile with seeds, minced
7. 1 small garlic clove, minced
8. 1 cup vegetable oil, for frying
9. 2 large shallots, thinly sliced
10. Salt
11. 4 cups finely shredded green cabbage (from 1/2 small head)
12. 2 carrots, finely shredded
13. 1/2 small red onion, thinly sliced
14. 1/4 cup coarsely chopped cilantro
15. 1/4 cup coarsely chopped mint
16. 3 cups shredded rotisserie chicken (from 1/2 chicken)
17. 2 tablespoons extra-virgin olive oil
18. 3 tablespoons coarsely chopped unsalted roasted peanuts

Directions

1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.