Vietnamese Chicken Salad with Crispy Fried Shallots

Recipe Author:  Michelle McKenzie, adapted by Gracie Schatz

This vibrant and refreshing Vietnamese Chicken Salad combines tender shredded chicken with crunchy vegetables, fresh herbs, and a zesty dressing. Topped with crispy fried shallots and roasted peanuts, it's a perfect balance of flavors and textures that's sure to delight your taste buds.

Category: Salad

Servings: 6  

Prep Time: 45 minutes  

Cook Time: 15 minutes  

Ingredients

For the Dressing:

- 2 serrano chilies, finely chopped

- 4 cloves garlic, minced

- 1/4 cup lime juice

- 1/4 cup rice vinegar

- 1/4 cup sugar

- 1/4 cup olive oil

- 2 teaspoons salt

For the Salad:

- 2 cups cooked chicken, shredded or cut into bite-sized pieces

- 3 cups cabbage, thinly sliced

- 2 large carrots, julienned

- 3 stalks celery, thinly sliced on a bias

- 1 cup fresh cilantro, chopped

- 1 cup fresh mint, chopped

For the Crispy Fried Shallots:

- 1 cup shallots, thinly sliced

- 1 cup vegetable oil (coconut or sunflower oil works best)

For Garnishing:

- 1/2 cup roasted peanuts, finely chopped

Instructions

Prepare the Dressing:

1. Mix Ingredients: In a small bowl, combine the serrano chilies, minced garlic, lime juice, rice vinegar, sugar, and salt. Stir well until the sugar is fully dissolved.

2. Add Oil: Gradually whisk in the olive oil until the dressing is well emulsified. Set aside.

Prepare the Crispy Fried Shallots:

1. Heat Oil: Line a baking sheet with a double layer of paper towels and set aside. In a saucepan, heat the vegetable oil over high heat until it reaches 350°F (175°C). To test, drop a few slices of shallot into the oil; if they bubble and sizzle immediately, the oil is ready.

2. Fry Shallots: Carefully add the sliced shallots to the hot oil and stir gently with a slotted spoon to prevent sticking. Fry for about 10-15 minutes, stirring occasionally, until the shallots turn light golden brown.

3. Drain and Cool: Once golden, quickly remove the shallots with a slotted spoon and spread them out on the prepared paper towels to drain and crisp up. Watch closely as they can burn easily. Allow them to cool completely.

Assemble the Salad:

1. Combine Salad Ingredients: In a large bowl, combine the shredded chicken, sliced cabbage, julienned carrots, sliced celery, chopped cilantro, and chopped mint.

2. Add Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is well coated. Taste and adjust seasoning if necessary.

Serve:

Garnish and Enjoy: Divide the salad into serving bowls or plates. Top each serving with a generous sprinkle of the crispy fried shallots and chopped roasted peanuts. Serve immediately and enjoy!

Storage Tips:

- Leftover Shallots: To keep leftover crispy shallots crunchy, store them uncovered or in a loosely covered container at room temperature. They can be used to top other dishes like soups, salads, or stir-fries.

- Salad Storage: The dressed salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep the fried shallots and peanuts separate and add just before serving to maintain their crunch.

Notes:

- For a vegetarian option, substitute the chicken with shredded tofu or extra vegetables like bell peppers and cucumber.

- Adjust the heat level by adding more or fewer serrano chilies according to your preference.

- You can prepare the dressing and crispy shallots ahead of time to streamline the assembly when ready to serve.