Beloved chicken salad gets a spicy-funky upgrade thanks to the Vietnamese dipping sauce nuoc cham. Lime juice, fish sauce, alliums, and a flash of heat from bird’s-eye chile are slightly mellowed with a big dollop of mayo. Fold in pulled chicken (a rotisserie bird is ideal, but if you’d rather poach chicken breasts, be our guest) and dinner’s done.
This just-creamy-enough chicken salad is great as a large salad or in lettuce cups, topped with tender herbs and a handful of fried shallots, but that’s only the beginning. Try it on slices of sourdough, alongside cold soba noodles and crunchy veg, or over warm rice with half an avocado. Just make sure to save leftovers for tomorrow’s work lunch to scoop up with your favorite crackers.
More great chicken salads this way: Summer Goddess Chicken Salad; Bob’s Chicken and Cabbage Salad; and Fiery Red Curry Chicken Salad.
