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Clean recipe · bonappetit.com

Nuoc Cham Chicken Salad

Chicken salad gets a spicy-funky upgrade in this version, which pairs the classic Vietnamese dipping sauce nuoc cham with mayo and rotisserie chicken.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
25 minutes
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Nuoc Cham Chicken Salad

Ingredients

  1. ¼ cup fresh lime juice
  2. ¼ cup mayonnaise
  3. 1 Tbsp. plus 2 tsp. (or more) fish sauce
  4. 1 Tbsp. plus 1 tsp. granulated sugar
  5. 1 large shallot, finely chopped
  6. 2 garlic cloves, finely grated
  7. 1 small red Thai chile, very thinly sliced, or ½ tsp. crushed red pepper flakes
  8. 3–4 cups shredded skinless chicken meat (from about 1 small rotisserie chicken)
  9. Little Gem and/or butter lettuce leaves, mint and/or basil leaves, store-bought fried shallots, and lime wedges (for serving)

Instructions

  1. Whisk ¼ cup fresh lime juice, ¼ cup mayonnaise, 1 Tbsp. plus 2 tsp. fish sauce, and 1 Tbsp. plus 1 tsp. granulated sugar in a large bowl until sugar is dissolved. Mix in 1 large shallot, finely chopped, 2 garlic cloves, finely grated, and 1 small red Thai chile, very thinly sliced, or ½ tsp. crushed red pepper flakes. Let dressing sit at room temperature at least 10 minutes to allow flavors to meld and aromatics to soften slightly or cover and chill up to 2 hours.
  2. Add 3–4 cups shredded skinless chicken meat (from about 1 small rotisserie chicken) to dressing and toss to coat. Taste and add more fish sauce if needed.
  3. Arrange Little Gem and/or butter lettuce leaves on a platter and spoon chicken salad over. Top with mint and/or basil leaves and store-bought fried shallots. Serve with lime wedges for squeezing over. Do Ahead: Chicken salad can be made 4 days ahead. Transfer to an airtight container and chill.