Chicken And Rice Salad With Poached Radishes And Nu

Name: Chicken And Rice Salad With Poached Radishes And Nuoc Cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the nuoc cham; 2 tablespoons sugar; 3 tablespoons fish sauce; 1 tablespoon lime zest; 3 tablespoons freshly squeezed lime juice; 1 garlic clove, sliced; 2 red or green Thai chiles, halved lengthwise, and sliced into half moons; For the salad; 1 bunch radishes (about 12), cleaned, trimmed, and cut in quarters (or half if they're tiny); 2 tablespoons butter; Salt and freshly ground pepper; 1 1/2 cups shredded chicken (sometimes I buy a rotisserie chicken for this very purpose); 1 cup cooked long-grain brown rice; 2 cups watercress, baby kale, or other spicy green; 1 cup chopped cilantro leaves and stems

Servings: persons

For the nuoc cham
2 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon lime zest
3 tablespoons freshly squeezed lime juice
1 garlic clove, sliced
2 red or green Thai chiles, halved lengthwise, and sliced into half moons
For the salad
1 bunch radishes (about 12), cleaned, trimmed, and cut in quarters (or half if they're tiny)
2 tablespoons butter
Salt and freshly ground pepper
1 1/2 cups shredded chicken (sometimes I buy a rotisserie chicken for this very purpose)
1 cup cooked long-grain brown rice
2 cups watercress, baby kale, or other spicy green
1 cup chopped cilantro leaves and stems

1
To make the nuoc cham, in a jar, mix the sugar, fish sauce, lime zest, and lime juice with a fork or whisk until the sugar is completely dissolved. Add the garlic and chilies and a few grinds of black pepper, and let everything hang out for around 30 minutes (you can eat the nuoc cham immediately, but the flavors won't be as good of friends yet). Taste and adjust if necessary (if it's too puckery, add more sugar). This keeps in an airtight container in the fridge for up to a week.
2
To make the salad, melt the butter in a large skillet over medium-low heat. Add the radishes, cut side down, and a pinch of salt, and saute for 10 minutes, until they're tender and slightly browned. Turn off the heat.
3
Lay out the spicy greens on a serving platter or in a bowl.
4
Add 3 tablespoons nuoc chom to the skillet and stir to coat the radishes. Then add the chicken and brown rice and stir to combine. Immediately transfer it to the platter of greens, drizzling all the nuoc chom over the greens..
5
Toss gently just to coat the leaves. If you need more dressing, add more. Sprinkle over the cilantro leaves and stems and serve.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the nuoc cham, 2 tablespoons sugar, 3 tablespoons fish sauce, 1 tablespoon lime zest, and more.

Yes, Chicken And Rice Salad With Poached Radishes And Nuoc Cham falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken And Rice Salad With Poached Radishes And Nuoc Cham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions