Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) bone-in chicken breasts or thighs
- 6 cups (450 g) finely shredded green cabbage
- 1 small red onion, thinly sliced
- 1 cup cilantro, 1 cup mint, 1/2 cup Thai basil (optional)
- 2 tbsp toasted white sesame seeds
- 1/2 cup crispy fried shallots
- Nuoc cham: 5 tbsp fish sauce, 6 tbsp lime juice, 2 tbsp rice vinegar, 2.5 tbsp sugar, 3 tbsp warm water, 2 garlic cloves (minced), 1–2 Thai chilies (sliced)
- Poaching aromatics: 1 in ginger, 2 scallions, 1 tsp kosher salt
Do This
- 1. Poach chicken in 6 cups water with salt, ginger, and scallions at a gentle simmer until 165°F, 12–15 minutes; rest 5 minutes.
- 2. Soak sliced onion in ice water 10 minutes; drain well. Shred cabbage and wash herbs.
- 3. Whisk nuoc cham until sugar dissolves.
- 4. Shred warm chicken; toss with 2 tbsp dressing to season.
- 5. Toast sesame in a dry pan 2–3 minutes. Use store-bought crispy shallots (or make quickly if desired).
- 6. Toss cabbage, onion, herbs, and chicken with 2/3 of dressing; garnish with sesame and crispy shallots. Serve with extra dressing and lime.
Why You’ll Love This Recipe
- Bright, tangy, and crunchy—every bite balances savory chicken with citrusy nuoc cham.
- Light yet satisfying; perfect for warm-weather meals or a make-ahead potluck dish.
- Flexible: use rotisserie chicken or swap herbs based on what you have.
- Meal-prep friendly: keep components separate and toss just before serving for maximum crunch.
Grocery List
- Produce: Green cabbage, red onion, fresh cilantro, fresh mint, Thai basil (optional), limes, fresh ginger, scallions, garlic, Thai bird’s eye chilies (or jalapeño), shallots (if making your own crispy shallots)
- Dairy: None
- Pantry: Fish sauce, granulated sugar, rice vinegar, white sesame seeds, neutral oil (if frying shallots), kosher salt
Full Ingredients
Poached Chicken
- 1.5 lb (680 g) bone-in, skin-on chicken breasts or thighs
- 6 cups (1.4 L) water, or enough to cover by 1 inch
- 1 tsp kosher salt (5 g)
- 1 in (2.5 cm) piece fresh ginger, sliced
- 2 scallions, cut into 2-inch pieces
Salad Base
- 6 packed cups (450 g) finely shredded green cabbage
- 1 small red onion, very thinly sliced (about 1 cup / 110 g)
- 1 cup loosely packed cilantro leaves and tender stems
- 1 cup loosely packed fresh mint leaves
- 1/2 cup Thai basil leaves (optional)
Nuoc Cham Dressing
- 5 tbsp fish sauce (75 ml)
- 6 tbsp fresh lime juice (90 ml)
- 2 tbsp rice vinegar (30 ml)
- 2.5 tbsp granulated sugar (32 g)
- 3 tbsp warm water (45 ml)
- 2 garlic cloves, finely minced
- 1–2 Thai bird’s eye chilies, thinly sliced (seeded for less heat) or 1 small jalapeño
Crunchy Toppings
- 2 tbsp white sesame seeds (18 g), toasted
- 1/2 cup crispy fried shallots (store-bought or homemade)
- Lime wedges, for serving
Optional: Homemade Crispy Shallots
- 2 medium shallots (about 80 g), very thinly sliced
- 1/2 cup neutral oil (120 ml)
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Poach the chicken gently
Combine water, kosher salt, ginger, and scallions in a medium pot. Bring to a gentle simmer over medium heat (aim for small bubbles and 180–190°F). Slide in the chicken and return to a bare simmer. Cover, reduce heat to low, and cook 12–15 minutes, or until the thickest part of the chicken reaches 160–165°F. Remove from heat and let the chicken sit, covered, 5 minutes to finish cooking evenly.
Step 2: Chill the onion and prep the cabbage
While the chicken poaches, place the sliced red onion in a bowl of ice water for 10 minutes to mellow its bite. Drain thoroughly and pat dry. Finely shred the cabbage (a mandoline or sharp knife helps) and wash and dry the herbs.
Step 3: Mix the nuoc cham dressing
In a bowl, whisk fish sauce, lime juice, rice vinegar, sugar, and warm water until the sugar dissolves. Stir in garlic and chilies. Taste and adjust to your liking: add a bit more lime for brightness, sugar for balance, or water to soften intensity.
Step 4: Shred and season the chicken
Transfer the chicken to a cutting board. Remove skin and bones, then shred the meat into bite-size pieces. While still slightly warm, toss the chicken with 2 tablespoons of the dressing to season it from the inside out. Set aside.
Step 5: Toast sesame and prep crispy shallots
Toast sesame seeds in a small dry skillet over medium heat, stirring, until golden and fragrant, 2–3 minutes; cool. If making crispy shallots, add oil to a small skillet over medium heat. Fry shallot slices, stirring, until lightly golden, 3–5 minutes. Transfer to paper towels and sprinkle with a pinch of salt. (Store-bought crispy shallots work perfectly.)
Step 6: Build the slaw
In a large bowl, combine cabbage, drained onion, and herbs. Add about two-thirds of the dressing and toss until everything is lightly coated and glossy. Add the shredded chicken and toss again, adding more dressing as needed to taste.
Step 7: Finish and serve
Transfer to a wide serving platter or shallow bowl. Shower with toasted sesame seeds and crispy shallots. Serve immediately with lime wedges and any remaining dressing on the side.
Pro Tips
- Slice cabbage very thin for the most delicate crunch; soak in ice water and spin dry if you want extra crispness.
- Season the warm chicken with a little dressing so it absorbs flavor while cooling.
- Control heat by seeding chilies or swapping in jalapeño for a milder bite.
- Toss just before serving to keep the cabbage and shallots crunchy.
- Use a mandoline for ultra-thin onion and cabbage, but always use a hand guard.
Variations
- Rotisserie Shortcut: Use 1.25 lb (565 g) shredded rotisserie chicken and skip the poaching step.
- Veggie Boost: Add 1 cup julienned carrot or green papaya for extra color and crunch.
- Nutty Twist: Swap sesame seeds for 1/3 cup roasted peanuts, roughly chopped.
Storage & Make-Ahead
Best texture comes from keeping components separate. Refrigerate cooked shredded chicken and dressing for up to 3 days; herbs and shredded cabbage for up to 2 days (well dried, wrapped in paper towels). Crispy shallots keep airtight at room temperature for 1 week. Toss everything with dressing right before serving. Leftover dressed salad will keep 1 day refrigerated but will soften.
Nutrition (per serving)
Approximate: 320–360 calories; 27 g protein; 14 g fat; 24 g carbohydrates; 3 g fiber; 1,500–1,700 mg sodium. Values will vary based on fish sauce brand and amount of crispy shallots used.
