Vietnamese Shredded Chicken Salad with Napa Cabbage

(adapted from Once Upon a Chef — serves 2 or 3 as a main or 4 or 5 as a side)


2 heaping cups cooked shredded chicken, (use FC rotisserie chicken)

4 cups shredded Napa cabbage

4 scallions, thinly sliced

1 cup grated or matchstick carrots

1red bell pepper, sliced into bite-sized pieces

½ cup roughly chopped fresh mint

½ cup roughly chopped fresh cilantro

½ cup chopped peanuts


For the dressing

¼ cup fresh lime juice, from about 3 limes

2 teaspoons Sriracha sauce

3 cloves garlic, minced

2 tablespoons sugar

3 tablespoons fish sauce

3 tablespoons vegetable oil


In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.