Cooking with Chef Bryan Vietnamese Chicken Salad

Shred half of a rotisserie chicken into a bowl.

Julienne cut some carrots into matchstick strips and add to the bowl.

Shred green cabbage and add to the bowl.

Wash and chop fresh mint and cilantro, then add to the bowl.

Dice red bell pepper and add to the bowl.

Remove the stem from the cabbage before shredding.

In a separate bowl, whisk together fresh lime juice, minced garlic, olive oil, salt, pepper, and sugar to create the dressing.

Add hot sauce to the dressing to taste.

Incorporate fish sauce into the dressing.

Pour the dressing over the salad mixture and toss well to combine.

Serve immediately, optionally garnished with extra cilantro and peanuts.

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