Burmese Chicken Salad


  • 1 pound boneless, skinless chicken thighs
  • ⅓ cup halved and sliced shallots
  • 3 tablespoons lime juice
  • ¼ cup canola oil
  • 2 teaspoons fish sauce (see Tips)
  • ¼ teaspoon crushed red pepper
  • 3 cups shredded cabbage
  • ½ cup coarsely chopped fresh cilantro
  • 1½ tablespoons toasted chickpea flour, divided (see Tips)
  • ⅓ cup fried shallots (see Tips)

Preparation: Ready in 25 minutes

  1. Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted in the thickest part reaches 165°F, 6 to 8 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Shred.
  2. Meanwhile, combine fresh shallots and lime juice in a serving bowl. Let stand for 5 minutes.
  3. Whisk oil, fish sauce and crushed red pepper into the shallots. Mix in the chicken, cabbage, cilantro and 1 tablespoon chickpea flour until well combined. Top with fried shallots and the remaining ½ tablespoon flour before serving.
  • Tips: Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
  • To prepare Toasted Chickpea Flour: Toast ¼ cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)
  • To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat ½ cup canola oil in a small skillet over medium-high heat. Add ½ cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 335 calories; 22 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 23 g protein; 49 mcg folate; 76 mg cholesterol; 4 g sugars; 0 g added sugars; 293 IU vitamin A; 25 mg vitamin C; 44 mg calcium; 2 mg iron; 276 mg sodium; 376 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 lean meat, 3 fat

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