Rating: 5 stars
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Eric and Sophie Banh like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil. To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

October 2007

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

total:
45 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Suggested Pairing

A New Zealand Sauvignon Blanc.

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