Time 5 minutes

• 2 tablespoons granulated sugar
• 1 garlic clove, minced
• 1 bird’s-eye chile or other small hot chile, minced with seeds
• ¼ 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 ½ cups)
• 1 medium bell pepper (any color), thinly sliced
• 1 ½ 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
• ½ cup crispy fried shallots or onions, store-bought or homemade

Step 1
In a large bowl, combine the sugar and ¼ cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.

Step 2
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.

Step 3
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.