I Turned a $5 Rotisserie Chicken Into the BEST Vietnamese Chicken Salad

I Turned a $5 Rotisserie Chicken Into the BEST Vietnamese Chicken Salad

VIETNAMESE CHICKEN SALAD (USING A ROTISSERIE CHICKEN)
Salad Ingredients
1 small cabbage, thinly sliced
2 carrots, julienned
¼ cup cilantro, chopped
¼ cup basil leaves, chopped
2 tbsp roasted peanuts, crushed
Meat from 1 rotisserie chicken, shredded

Instructions
– Add the cabbage, carrots, cilantro, basil, peanuts, and shredded rotisserie chicken to a large mixing bowl.
– Toss until well combined.
– Pour the dressing over the salad and toss again until evenly coated.
– Top with pickled red onions before serving.

Note: This salad is very forgiving. Feel free to adjust the amount of herbs, vegetables, or peanuts to suit your taste.

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Quick Pickled Red Onions
Ingredients
½ red onion, thinly sliced
½ cup warm water
½ cup vinegar
2 tsp sugar

Instructions
– In a small bowl or jar, combine the warm water, vinegar, and sugar. Stir until the sugar has dissolved.
– Add the sliced red onions and submerge them in the liquid.
– Let sit for at least 30 minutes before serving. For best flavor, refrigerate for a few hours or overnight.

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Fish Sauce Dressing
Ingredients
1 can Coco Rico (12 oz)
¼ cup sugar
2 tbsp garlic, minced
¼ cup fish sauce
2 tbsp vinegar
1 tsp sambal oelek or garlic chili paste

Instructions
– Combine all ingredients in a bowl or jar.
– Whisk or shake until the sugar has completely dissolved.
– Taste and adjust as needed.

Note: My preferred fish sauce is naturally sweeter, so you may want to reduce the sugar or add a little extra fish sauce depending on your taste preference.