Vietnamese Chicken Salad with Crispy Fried Shallots
This recipe was taught to me at 18 Reasons Cooking School in San Francisco. It is vibrant, refreshing and filling in equal measures and the addition of crispy fried shallots really takes it over the top into "exceptional salad territory". I like to make a huge batch of this salad and keep it in my fridge to enjoy over the course of the week. If you cook a whole chicken and end up with leftover meat, this is a pretty incredible use for those leftovers!
