Photo Credit: Katrin Bjork

Crunchy Vietnamese-Inspired Chicken & Rice Salad + Spicy Lime Dressing

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This Vietnamese inspired salad features a serrano-spiked dressing, cooked shredded chicken (this is a great way to use up leftovers), cabbage, and carrots, along with loads of mint, cilantro, and peanuts. 

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crunchy Vietnamese inspired salad

Crunchy Vietnamese-Inspired Chicken & Rice Salad + Spicy Lime Dressing

This Vietnamese inspired salad features a serrano-spiked dressing, cooked shredded chicken (this is a great way to use up leftovers), cabbage, and carrots, along with loads of mint, cilantro, and peanuts. 
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Course: Salad
Keyword: chicken, chicken salad, gluten-free, rice, spicy, vietnamese
Servings: 6

Ingredients

Spicy Lime Dressing:

  • 4 garlic cloves, coarsely chopped
  • ¼  cup plus 2 tablespoons neutral vegetable oil (such as grapeseed)
  • 3 tablespoons rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons honey
  • 2-3 tablespoons fish sauce, as desired (I use 3 tablespoons of Red Boat brand, which is milder than others)
  • 1-2 serrano chiles, thinly sliced, as desired (depending on how spicy you like it)

Bowls:

  • Neutral vegetable oil (such as grapeseed), for frying (optional)
  • 2 large shallots, very thinly sliced (optional)
  • Salt
  • 1 batch cooked rice, preferably black (cooled)
  • ¼ medium green cabbage, very finely sliced (about 4 cups)
  • 2 large carrots, shredded (about 1 cup)
  • 2 cups cooked, shredded chicken
  • ½ cups coarsely chopped fresh cilantro
  • ½ cup coarsely chopped fresh mint
  • ½ cup coarsely chopped roasted peanuts
  • Freshly ground black pepper
  • Lime wedges, for serving

Instructions

Dressing:

  • Combine the garlic, oil, vinegar, lime juice, honey, and fish sauce in a mini food processor or small blender. Blend until smooth. Stir in the chiles

Build the bowls:

  • If you’re frying the shallots (good for you!), heat ¼ inch of oil in a medium skillet over medium heat until shimmering. Set a strainer over a bowl (this will be to drain the shallots later). Add a single shallot ring to the hot oil — if it starts bubbling immediately, you’re good to add the rest (if not, let the oil continue to heat). Cook, stirring constantly, until the shallots are golden brown, 4 to 5 minutes. Drain the shallots in the strainer over the bowl and then transfer them to paper towels to drain further. Season with salt to taste.
  • Combine the rice, cabbage, carrots, chicken, cilantro, mint, and peanuts in a large bowl. Add the dressing and toss to combine. Season with salt and pepper to taste. Top with the fried shallots, if using, and serve with lime wedges.
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