Updated Jan 11, 2016Chatelaine
small rotisserie chicken
thinly sliced napa cabbage
large carrot, peeled and cut into matchsticks
mini cucumber, thinly sliced
chopped fresh mint
crispy fried shallots
- REMOVE meat from chicken. Discard skin and bones. Shred chicken meat with 2 forks or your fingers. You will have about 3 cups. Combine chicken with cabbage, carrot, cucumber, cilantro and mint in a large bowl.
- WHISK lime juice with brown sugar, chili-garlic sauce and fish sauce in a small bowl until sugar dissolves. Drizzle over salad. Toss to coat. Divide among 4 plates. Sprinkle with shallots.
NutritionCalories 215, Protein 23 g, Carbohydrates 16 g, Fat 7 g, Fibre 2 g, Sodium 671 mg.
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