Asian Rotisserie Chicken Salad
Rotisserie chicken is such a convenient shortcut, and it makes this light and crunchy salad a full meal. Our vegetarians will be adding even more green to this
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Cooking tools:
- Rolling pin
- Grater
- Chef's knife
- Cutting board
- Fork
- Saucepan
- Stove
- Microwave
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Zip-top bag
- Airtight container
- Refrigerator
Ingredients
- 1/2 cup Water
- 2 Tbsp Sugar
- 2 cloves Garlic, minced
- 2 Tbsp Fish sauce (Red Boat brand has the fewest additives)
- 2 Tbsp Lime juice
- to taste Hot sauce (opt)
- 1/2 Rotisserie chicken, shredded
- 2 Red peppers, sliced thinly
- 1/2 head Napa cabbage, sliced thinly ((~6 cups when sliced. Sub green cabbage))
- 1/2 lb Carrots, grated
- 2 sprigs Basil, chiffonade
- 1 1/2 Tbsp Cooking oil
- 1/2 cup Peanuts, crushed
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