Vietnamese chicken-noodle salad
Delight in the vibrant flavors of this Vietnamese-inspired chicken noodle salad. Savory grilled chicken combined with fresh herbs and crisp vegetables. Flavorful and refreshing.
Ingredients:
- 2 tablespoons sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile with seeds, minced
- 1 small garlic clove, minced
- 1 cup vegetable oil, for frying
- 2 large shallots, thinly sliced
- Kosher salt
- 4 cups green cabbage (from 1/2 small head), finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped mint
- 3 cups shredded rotisserie chicken (from 1/2 chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped unsalted roasted peanuts
Instructions:
- Combine the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl and mix until the sugar dissolves. Allow the dressing to sit for 5 minutes.
- While waiting, warm vegetable oil in a small saucepan until it shimmers. Put in the shallots and sauté over high heat, stirring continually, until they turn golden, which should take 3 to 4 minutes. Place the shallots on paper towels to drain; keep the oil for later use. Season the shallots with salt and let them cool.
- Mix the cabbage, carrots, red onion, cilantro, mint, and shredded chicken in a large bowl. Pour in the olive oil and the prepared dressing, then gently toss everything together. Sprinkle with peanuts and crispy shallots before serving the chicken salad with lime wedges.
Summary:
- Calories: 3543 kcal
- Fat: 240 g
- Protein: 130 g
- Carbs: 230 g
- Potassium: 3026 mg
- Magnesium: 653 mg