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Spicy Vietnamese Chicken Salad with Nuoc Cham

This Vietnamese-inspired chicken salad features shredded chicken meat, shredded cabbage, carrots, cilantro, green onions, cucumber and avocado tossed with nuoc cham prominently featuring fish sauce and diced chilies and garlic.
Course chicken, Salad
Cuisine Asian, Vietnamese
Keyword 30 minute meal, chicken, chicken breast, chicken salad, fish sauce
Prep Time 15 minutes
Servings 2

Ingredients

For the Nuoc cham:

  • 2 tablespoons palm sugar, or granulated sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 2 to 3 bird’s eye thai chilies, minced

For the salad:

  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ½ cup roughly chopped cilantro
  • 2 medium green onions, thinly sliced
  • ½ cup sliced cucumber
  • ½ pound cooked, shredded chicken
  • 1 medium Haas avocado, pitted, peeled and sliced
US Customary - Metric

Instructions

For the Nuoc cham:

  • In a small bowl stir together the sugar and ¼ cup of warm water until the sugar dissolves. Stir in the fish sauce, lime juice, garlic and chilies.
  • Use or store refrigerated in an airtight continent for up to a week.

For the salad:

  • Add the cabbage, carrots, cilantro, green onions, and cucumber to a large mixing bowl. Toss to combine.
  • Plate and top with the chicken and avocado then pour the nuoc cham over the top. Serve immediately.

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