This salad is perfect to make when you’re brewing up a batch of chicken stock if you’re starting off with fresh chicken (poach the chicken in the pot, let it cool, remove the meat, and then return the bones to the stock to simmer). The delicately silky poached chicken meat is sheer perfection for any kind of chicken salad. That said, I’ve also made this salad with meat pulled from the rotisserie chicken when I’m in the mood for a protein-rich, crunchy, light meal. The chile is optional, so if you don’t like heat, feel free to leave it out, the salad has plenty of flavor either way. If you do use the chile, a red Fresno or orange habanero will look prettiest, but the more common jalapeño or serrano work as well.

Serves 4

Prep time: 15 minutes

Cook time: 0 minutes

Shred the chicken and set it aside in a bowl.

In a large bowl, combine the broth, lime juice, oil, fish sauce, salt, and ginger. Peel and mince the garlic and add it to the mix. Remove the stem and seeds, then thinly slice the chile. Add about half of it to the dressing. Drizzle about 1/3 of the dressing on the chicken and toss to coat; set aside.

Peel and thinly slice the red onion. If you’re sensitive to raw onion, soak the slices in a bowl of cold water for about 10 minutes, drain, pat dry, and then add to the dressing. Add it to the dressing in the large bowl.

Halve the cabbage and remove the core; thinly slice the cabbage and add to the bowl, toss to coat with the dressing.

Chop about half the cilantro and toss with the cabbage.

Chop the peanuts, add about half of them to the cabbage and toss.

Arrange the chicken on the bed of cabbage. Garnish with the remaining cilantro leaves, chile slices, and peanuts. Serve immediately.