Ingredients:
For the Salad
- 3/4 of a rotisserie chicken, pulled into bite-sized pieces (about 3–4 cups)
- 1 small English cucumber, cut into small cubes (2–3 cups)
- 2 firm avocados, cut into cubes
- 1 1/2 cups shelled edamame, blanched and cooled
- 1 medium carrot, grated or julienned
- 1/2 small red onion, very thinly sliced
- 1-2 red finger peppers, very thinly sliced on a bias
- 2 cups fresh mint leaves, torn
- 1 head butter lettuce, leaves separated, washed, and chilled in ice water until crisp (optional)
Chili Fish Sauce Dressing
- 3 tbsp chili garlic sauce
- 2 tbsp fish sauce
- juice of 2 limes
- 2 tbsp granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or ponzu
- 1 tsp freshly grated ginger (or ½ tsp ground ginger)
- 1/3 cup neutral oil (such as vegetable or canola oil)
Instructions:
- Place the pulled rotisserie chicken, cucumber, edamame, carrot, avocado, red onion, and sliced finger peppers into a large mixing bowl.
- In a medium bowl or large measuring cup, whisk together the chili garlic sauce, fish sauce, fresh lime juice, granulated sugar, rice vinegar, sesame oil, soy sauce (or ponzu), and grated ginger until combined.
- While whisking continuously, slowly drizzle in the neutral oil until the dressing is smooth, glossy, and fully emulsified.
- Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Add the torn fresh mint just before serving and toss once more to evenly distribute it while keeping the leaves bright and fresh.
- If using, arrange crisp butter lettuce leaves on a serving platter and spoon the salad into the leaves to create fresh lettuce cups, or simply serve the salad in a large bowl.
- Serve immediately.
- Don't forget to rate this recipe and leave a comment!
Fresh mint is the ingredient that really makes this salad, so don't skip it.
For meal prep, store the avocado and cucumber separately and mix them in just before serving to keep everything fresh and crisp.
Rotisserie chicken is a huge time-saver, but leftover cooked chicken breasts or chicken thighs work just as well.
If you like extra heat, add another sliced finger pepper or an extra spoonful of chili garlic sauce.
This salad is delicious on its own, tucked into butter lettuce cups, wrapped in a tortilla, or piled onto a crusty sandwich roll.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days, though the texture is best if the avocado is added fresh.