No-sweat Cooking, Day 5

Vietnamese Chicken Salad

31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via, welcome!

I love remixing leftovers, so when planning out my first week of No-Sweat Recipes, I decided to schedule this Vietnamese Chicken Salad to take advantage of the leftover roast chicken from Tuesday night’s Chicken Tonnato.

local + exotic

This is exactly the kind of recipe I love – fairly free-form, easily adaptable to individual taste, and far, far more than the sum of its parts. This salad was a real celebration of the bounty of our farmers’ markets, as everything but the lime juice and fish sauce came from either the Hope Street market at Lippitt Park, or from the Boston Public Market in Dewey Square.

my own "coleslaw mix"

I opted to skip the coleslaw mix and shred some locally grown cabbage and carrots I had on hand instead, and I added scallions and slivers of fresh chile pepper to the mix as well. This was easily the most delicious thing we’ve eaten during this project so far, the sassy dressing playing off the crunchy vegetables and bits of moist chicken. I served our salad on a bed of soft butter lettuce leaves which I ended up using to scoop up bites of the salad, and I tossed the leftovers with softened cellophane noodles for a future lunch. Mike said he’d happily eat this once a week for as long as the ingredients are in season, and I’m right there with him. Great stuff, and it couldn’t be easier to put together.

Vietnamese Chicken Salad

Get the recipe: Vietnamese Chicken Salad

5 thoughts on “No-sweat Cooking, Day 5

  1. Liz the Chef says:

    Saving the chicken salad for when summer finally hits San Diego – and it will! Incredible photos and a yeoman’s efforts this week – hat’s off!

  2. This looks so fresh and delicious! I am going to try it this weekend. The Rachel Ray website doesn’t give amounts for the dressing. Can you give us the proportions you used?

  3. Jennifer Hess says:

    Liz, thank you 🙂

    Adina – It was a terrific dish. For the dressing, I used the juice of one lime (probably 2-3 tablespoons) and about an equal amount of fish sauce. Just taste and adjust as you go, I’d say. Enjoy!

  4. I’m eating the leftovers of this right now. Like you, I added scallions and chile peppers, and also grated ginger, black sesame seeds, hot chile oil, a touch of sesame oil, and served it tossed with rice noodles.

    For lunch, I chopped a little avocado into the bowl. It’s delicious … I think the expression is “YUM-O”, yes? 🙂

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