Vietnamese Chicken Salad with Crispy Shallots | Natalie Cooks

Ingredients

• ¼ cup lime juice
• 1 tbsp fish sauce*
• 1 tbsp soy sauce or tamari
• 1 tsp sugar or maple syrup
• 2 cloves garlic, (grated or pressed)
• 1 bunch scallions, (thinly sliced, dark green separated from light green/white parts)
• 3-4 cups shredded chicken ((from about 1.5 lbs)**)
• 3 cups thinly sliced cabbage
• 2 cups grated carrot
• 1-2 cups loosely packed fresh mint or basil, (left whole or torn into large pieces***)
• 1 cup chopped cilantro ((from about ½ bunch)***)
• 1 jalapeno ((or other spicy chili), thinly sliced)
• Chopped toasted peanuts, (almonds, or cashews, for topping (or use topping below))
• ¼ cup olive oil
• 2 medium shallots, (thinly sliced)
• ½ cup chopped roasted peanuts
• ¼ tsp kosher salt
• *Fish sauce is a key ingredient! But if you don’t like fish sauce,
• **One rotisserie chicken should give you enough meat or make my IP Shredded Chicken. You want the shreds to be fairly large rather than super thin.
• ***Keep all of the herbs in large pieces rather than chopping them small.
• Bulk it up! ~ Serve the salad over a bed of jasmine rice or rice noodles. Simply season the noodles or rice with a squeeze of lime and sprinkle of salt.