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Recipe Detail Page
Burmese-Inspired Chicken Salad with Couscous & Crispy Shallots
Summer 2026
In this fragrant salad, inspired by a recipe in Burma Superstar by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), texture is just as important as flavour. Toasted chickpea flour adds a nuttiness and helps bind the dressing to everything, creating a dish that feels greater than the sum of its parts.
Serves 3 to 4
2 medium shallots, halved, thinly sliced into half moons, divided
2 tbsp + 1/4 cup (30 + 60 mL) fresh lime juice, divided
1/3 cup (80 mL) canola oil
Salt to taste
1/2 cup (125 mL) couscous
2 tbsp (30 mL) chickpea flour, sifted
4 tsp (20 mL) fish sauce
1/2 tsp (2 mL) sugar
1/2 rotisserie chicken, skinned, deboned, breast thinly sliced, leg meat pulled into large shreds
3 cups (750 mL) shaved green cabbage
1 small English cucumber, halved lengthwise, thinly sliced into half moons
1 medium carrot, peeled, julienned
1 small fresh hot chili pepper (Thai, serrano, jalapeño), seeded, if desired, minced
1/2 cup (125 mL) packed cilantro leaves, coarsely chopped, plus more to garnish
Thinly sliced fresh red finger chili to garnish (optional)
Store-bought crispy fried shallots or onions, labelled cu hanh phi
1. Place half of shallots in a small bowl with 2 tbsp (30 mL) lime juice. Toss and set aside.
2. In a small saucepan, add oil and remaining shallots and bring to a simmer over medium heat. Reduce heat to medium-low. Cook for about 6 to 8 minutes, or until golden brown and lightly crisp. Fine-strain shallots so oil goes into a large, heatproof mixing bowl. Spread drained shallots evenly over a plate lined with paper towel. Season with salt. Set everything aside.
3. Cook couscous according to package directions, but season water with salt. When done, fluff with a fork, transfer to a baking dish and cool completely.
4. Heat a small frying pan over medium. Add chickpea flour. Toast, stirring constantly, until fragrant and lightly golden, about 2 minutes. Immediately transfer to a bowl and cool completely.
5. Whisk remaining 1/4 cup (60 mL) lime juice, fish sauce and sugar into shallot oil until sugar is dissolved. Season with salt. Add shallot-lime juice mixture, chicken, cabbage, cucumber, carrot, minced chili, couscous and cilantro. Sprinkle toasted chickpea flour overtop and toss everything to coat.
6. Transfer to a serving bowl and top with more cilantro and sliced chili, if using. Sprinkle with reserved fried shallots and serve immediately with store-bought crispy shallots on side.
Serves 3 to 4
