Chicken and Herb Salad with Nuoc Cham

Chicken and Herb Salad with Nuoc Cham was a new Chicken Salad for us to make. I wasn't even sure what Nuoc Cham was! It turns out to be a great salad dressing with the fish flavor reminding us of our trip to Vietnam. We will make this salad again!

Chicken and Herb Salad with Nuoc Cham
New York Times 

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

 
INGREDIENTS
Yield:4 servings
 
2       tablespoons granulated sugar

1       garlic clove, minced
1       bird’s-eye chile or other small hot chile, minced with seeds
¼      cup fresh lime juice (from 2 limes)
3       tablespoons fish sauce
3       loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2       cups thinly sliced red or green cabbage
1       small English cucumber, thinly sliced (about 1½ cups)
1       medium bell pepper (any color), thinly sliced
1½    cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1       loosely packed cup Thai or sweet basil leaves
1       loosely packed cup mint leaves
½      cup crispy fried shallots or onions, store-bought or homemade

PREPARATION
 
1. In a large bowl, combine the sugar and ¼ cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

2. Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.

3. Divide the salad among bowls, garnish with the crispy shallots and serve immediately.