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  • Writer's pictureSusie Csorsz Brown

Chicken and Chopped Salad with Nuoc Cham

There is a special place in my heart reserved for all recipes that start with a rotisserie chicken. The source of said chickens is usually one of the first bits of info I figure out about a new post; one can do a LOT with a good rotisserie chicken.

Thankfully, our current post has a good number of options for where we can buy roasted chickens, and, even better, each offers a different flavor profile, so I can vary the flavor of what we are eating without really varying it (shhh, don't tell the family!).

This particular meal starts with a rotisserie chicken that you disassemble, toss with chopped veggies and a tangy spicy sauce, and serve over your favorite grains. Please use the veggies listed as a suggestion; use what you like and have on hand. The only thing I would highly recommend you make sure to include is the cilantro.

Chicken and Chopped Salad with Nuoc Cham

Serves: 4 - 6


1 tablespoon brown sugar

1 garlic clove, minced

2 T chopped chili (jalapeño, pepperoncini, pick your poison)

2 T brine from peppers

¼ cup fresh lime juice (from 2 limes)

3 tablespoons fish sauce

3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)

2 cups thinly sliced red or green cabbage

1 English cucumber, thinly sliced (about 1 1/2 cups)

1 medium bell pepper (any color), thinly sliced

2 carrots, cut into matchsticks

2 bunches cilantro, coarsely chopped

cooked quinoa, for servings.

½ cup crispy fried shallots or onions, store-bought or homemade (see below for a suggestion how to make homemade crispy onions in your microwave)


In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

Add the chicken, cabbage, veggies and cilantro to the dressing. Toss to coat.

Divide the salad among bowls, garnish with the crispy shallots and serve immediately

To make crispy onions in your microwave, quarter and then slice a large onion thinly, and toss with 1 T vegetable oil in a medium microwave-safe dish. Add 1/4 tsp salt and mix well. Microwave on high for 2 minutes. Stir well. Continue microwaving in 30 second intervals until browned and crispy. Stir between each interval. It will probably take between 7 and 12 minutes, total, depending on the wattage of your microwave.

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