Description
A crisp, tangy salad brimming with shredded chicken, napa cabbage, fresh herbs, and a vibrant fish sauce-lime dressing. Toasted peanuts add warm, nutty depth, making this a light yet satisfying dish perfect for summer. Ready in minutes, it blends sweet, sour, and umami in every bite.
Ingredients
2½ cups cold, cooked shredded chicken (grilled or rotisserie)
2 cups shredded napa cabbage
¾ cup fresh mint leaves, roughly chopped
¾ cup fresh cilantro leaves, roughly chopped
½ cup grated carrots
2 tablespoons thinly sliced green onions
½ cup lime juice (about 3–4 limes)
¼ cup fish sauce
2 tablespoons honey or brown sugar (adjust to taste)
1 teaspoon ground white pepper
2 tablespoons chili garlic sauce or sriracha (adjust to taste)
6 cloves minced garlic
½ cup crushed raw peanuts or toasted unsalted peanuts
Instructions
Combine chicken, cabbage, mint, cilantro, carrots, and green onions in a large bowl.
In a separate container, mix lime juice, fish sauce, honey or sugar, white pepper, chili garlic sauce, and garlic to taste.
Pour dressing over salad, toss gently to coat evenly.
Let sit in refrigerator for 10 minutes to meld flavors, then transfer to a serving platter.
Sprinkle crushed peanuts over the top before serving.
Notes
Use leftover chicken to keep the dish no-cook.
Swap fish sauce with tamari or a gluten-free alternative for dietary needs.
Tofu cubes can replace chicken for a vegan option.
Adjust sweetness/heat by modifying honey and chili portions.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 8g
- Sodium: 1000mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg