Chicken and Herb Salad With Nuoc Cham

Makes 4 servings

2 tablespoons sugar

1 garlic clove, minced

1 bird’s-eye chile or other small hot chile, minced with seeds

1⁄4 cup fresh lime juice (from 2 limes) 3 tablespoons fish sauce

3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)

2 cups thinly sliced red or green cabbage

1 small English cucumber, thinly sliced (about 1 1⁄2 cups)

1 medium bell pepper (any color), thinly sliced

11⁄2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna

1 loosely packed cup Thai or sweet basil leaves

1 loosely packed cup mint leaves

1⁄2 cup crispy fried shallots or onions, store-bought or homemade

In a large bowl, combine the sugar and 1⁄4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.

Divide the salad among bowls, garnish with the crispy shallots and serve immediately.