Burmese Chicken Salad: An Exquisite Recipe Inspired by Burma Superstar
Prepare yourself for a culinary journey unlike any other. This incredible, flavor-packed Burmese chicken salad, a cherished adaptation from the renowned Burma Superstar cookbook, is poised to become your new favorite dish. Far from your everyday chicken salad, this vibrant creation delivers an explosion of textures and tastes, making it a truly unforgettable experience. Its unique character and hearty nature come from a thoughtful combination of crisp green cabbage, refreshing cucumber, succulent shredded rotisserie chicken, and a medley of other distinct ingredients that create an unparalleled flavor profile.
This isn’t just a bold claim; it’s a promise. This Burmese chicken salad stands out in a crowded world of recipes, offering a depth of flavor and a symphony of textures that truly needs to be experienced to be believed. It’s hearty enough to be a main course, yet refreshing and light, making it perfect for any time of year. If you’re seeking a salad that transcends the ordinary and excites your palate, you’ve found it.
And for those who followed our previous guide, you’ll be thrilled to know that those magnificent crispy garlic chips we learned to make are absolutely essential here, elevating this salad to an even higher plane of deliciousness!
A Taste of Burma: The Inspiration Behind This Recipe
This exceptional recipe originates from the pages of the Burma Superstar cookbook (affiliate link), a culinary treasure for anyone fascinated by Burmese cuisine. If you’re familiar with the vibrant food scene of the Bay Area, the name Burma Superstar likely rings a bell. It’s the acclaimed cookbook from the incredibly popular Burmese restaurant of the same name, a true institution known for its authentic and delicious dishes. As a personal anecdote, every visit to my sister in Oakland invariably includes a pilgrimage to Burma Superstar for either a delightful dine-in experience or a satisfying take-out feast.
I must confess, I’ve often approached restaurant cookbooks with a degree of skepticism. Many promise gastronomic wonders but often fall short, proving unreliable or simply too complex for the average home cook. However, the Burma Superstar cookbook is a magnificent exception. It has not only met but profoundly exceeded all my expectations, quickly becoming one of my most cherished and frequently used cookbooks of the year. Its recipes are meticulously crafted, consistently yielding fantastic results, and surprisingly approachable for home kitchens.
Our journey through this cookbook has been nothing short of a revelation. We’ve explored countless recipes within its covers, and a significant number of them have seamlessly integrated into our regular family meal rotations. This Burmese chicken salad was, in fact, one of the very first dishes we attempted, and from that initial bite, we were completely captivated. Its unique blend of flavors and textures left such an impression that it’s a dish you truly won’t be able to stop craving once you’ve tried it.
While the genius of the original dish belongs entirely to the culinary experts at Burma Superstar, I’ve lovingly adapted and fine-tuned this particular recipe over time. My aim has been to streamline ingredients for greater accessibility, enhance specific flavor notes that we particularly adore, and generously increase the yield – because, trust me, you’ll want every single satisfying bite of this extraordinary salad.
What Makes This Salad So Special? A Detailed Ingredient Breakdown
The magic of this Burmese Chicken Salad lies in its thoughtfully chosen ingredients, each playing a crucial role in creating its complex and utterly satisfying profile. It’s a masterful blend of fresh produce, savory proteins, and aromatic accents that truly sets it apart. Here’s a closer look at the stars of this culinary show:
- Yellow Onion: Dual Role for Maximum Flavor. This recipe brilliantly showcases the versatility of yellow onions. A portion of the onion is thinly sliced and gently shallow-fried until beautifully golden and crisp. This not only provides a delightful textural contrast but also infuses the cooking oil, which then becomes the aromatic base for our salad’s “vinaigrette.” The remaining raw onion is tossed with fresh lime juice, a clever technique that tempers its sharp bite, leaving it with a milder, zestier flavor that complements the richness of the fried onions.
- Green Cabbage: The Hearty Foundation. Thinly sliced green cabbage forms the robust base of this salad. It’s not just about bulk; the cabbage provides an essential crisp texture and a fresh, slightly peppery flavor that holds up wonderfully against the dressing. Its substantial nature helps make this salad incredibly filling and satisfying, moving it beyond a simple side dish to a complete meal.
- Shredded Rotisserie Chicken: Convenience Meets Flavor. While you could certainly poach or roast your own chicken, using pre-cooked shredded rotisserie chicken is a brilliant shortcut that doesn’t compromise on taste. Its inherent savory flavor and tender texture are perfect for absorbing the salad’s vibrant dressing. I typically opt for a mix of dark and white meat to ensure a balance of richness and lean protein.
- Cucumber: Cool and Crispy Hydration. Thinly sliced English or Persian cucumbers add a vital element of refreshing crispness and hydration. Their subtle, clean flavor acts as a perfect counterpoint to the bolder ingredients, absorbing the dressing’s nuances beautifully and adding a delightful crunch with every bite.
- Jalapeño: A Touch of Zesty Heat. For those who appreciate a gentle warmth, finely minced jalapeño pepper is essential. Ribbed and seeded, it contributes a nuanced spiciness without overwhelming the other flavors. It provides a subtle kick that awakens the palate and adds another layer of complexity.
- Lime Juice: Brightness and Acidity. Freshly squeezed lime juice is a cornerstone of this salad’s vibrant character. It provides essential brightness and acidity, cutting through the richness and harmonizing all the diverse flavors. It’s crucial for balancing the umami of the fish sauce and tempering the raw onion, creating a perfectly balanced dressing.
- Toasted Chickpea Flour: The Unexpected Game-Changer. This might be the secret ingredient that truly sets this salad apart. Lightly toasting chickpea flour in a dry skillet transforms it, giving it a delicate nutty flavor and a subtle thickening property that adds body to the dressing. Just a small amount creates a remarkable depth and velvety texture that you won’t find in typical salads. It’s a culinary revelation that will change how you view chickpea flour forever.
- Fish Sauce: The Umami Powerhouse. A cornerstone of Southeast Asian cuisine, fish sauce – a cold-pressed oil made from fermented fish, primarily anchovies – is indispensable in this recipe. It delivers an intensely salty, savory, and umami-rich flavor that is utterly unique and cannot be replicated by any other ingredient. In this salad, fish sauce isn’t just an accent; it’s a strong, distinct flavor profile that contributes significantly to its signature deliciousness. For the best results, I wholeheartedly recommend seeking out the high-quality Red Boat brand (Amazon affiliate link).
- Cilantro: Fresh, Herby Brightness. Fresh cilantro leaves provide a burst of bright, herbaceous, and slightly citrusy flavor. It adds a crucial layer of freshness that lifts the entire dish and ties all the robust flavors together beautifully.
- Garlic Chips: The Ultimate Crispy Topping. While technically optional, crispy garlic chips are, in my humble opinion, absolutely life-changing for this salad. They add an incredible crunch, an intense garlic aroma, and a deeply savory flavor that elevates every single bite. If you’re short on time, these can be prepared well in advance, making meal prep a breeze. Don’t skip them – they truly take this salad to the next level, transforming it from delicious to extraordinary. You can find our detailed guide on how to make garlic chips here.
- Kosher Salt: Essential Seasoning. A simple yet vital component, kosher salt enhances all the other flavors, bringing them into perfect harmony. Always season to taste, as the saltiness of the fish sauce can vary.
If you’re still contemplating, “can this really be as good as it sounds?” – let me assure you, the answer is an resounding yes, yes, and absolutely yes! I genuinely cannot wait for you to experience the explosion of flavors and textures this salad offers. It’s more than just a recipe; it’s an adventure for your taste buds.
Important Note: While this salad does call for a few specialty ingredients like chickpea flour and fish sauce, please don’t let that deter you. These items are incredibly versatile and will find countless other applications in your culinary repertoire once you discover their magic. I strongly advise against making any substitutions for these key ingredients, as they are fundamental to achieving the authentic and exceptional flavor profile of this Burmese chicken salad.
Burmese Chicken Salad
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Ingredients
- 2 tablespoons chickpea flour
- ½ large yellow onion thinly sliced and divided
- ¼ cup avocado oil or other neutral-flavored oil
- 1½ juicy limes divided
- 2 cups (8-9 ounces) shredded Rotisserie chicken cold or room temperature
- ½ large green cabbage cored, and very thinly sliced
- ½ English cucumber (2 Persian cucumbers) halved lengthwise, then sliced into thin half moons
- 1 small jalapeño pepper ribbed, seeded, and finely minced
- ½ cup packed cilantro leaves coarsely chopped
- 1 tablespoon fish sauce plus more for serving
- ½ teaspoon kosher salt or more to taste
- 2 tablespoons crispy garlic chips crushed
Instructions
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1. Toast Garbanzo Flour: Spread the chickpea flour into a small dry skillet. Place over medium heat, stirring often, until the flour is golden brown and emits a nutty aroma, roughly 3 to 4 minutes. Transfer immediately to a small bowl to cool completely, preventing it from over-toasting.
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2. Prepare Raw Onion: Take half of your thinly sliced yellow onion and place it in a small mixing bowl. Squeeze the juice of one juicy lime over the onion. Toss gently to combine and set it aside while you prepare the remaining components of the salad. This crucial step allows the lime juice to “cook” and mellow the pungent raw onion flavor, making it delightfully palatable.
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3. Fry Onions and Infuse Oil: In a separate small skillet, heat the ¼ cup of avocado oil (or other neutral-flavored oil) over medium-high heat. Add the remaining half of the sliced yellow onion to the hot pan. You should hear a gentle sizzle as the onions hit the oil. Shallow fry, stirring the onion continuously to ensure even cooking, until the slices have shriveled, turned a uniform golden brown, and become deliciously crispy. This process takes care and attention to avoid burning.
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4. Assemble the Salad: Carefully transfer both the crispy fried onions and the infused cooking oil (this aromatic oil is a key component of the salad’s dressing) to a large salad bowl. Allow the oil to cool to room temperature – this is important for preventing wilting of fresh ingredients. Once cooled, add the shredded rotisserie chicken, very thinly sliced green cabbage, thinly sliced cucumber, finely minced jalapeño pepper, coarsely chopped cilantro, and the toasted (and fully cooled) chickpea flour to the bowl. Using tongs, gently toss all these ingredients until they are thoroughly combined and evenly coated.
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5. Season and Serve: Now, add the tablespoon of fish sauce, ½ teaspoon of kosher salt, the reserved raw onion and lime mixture, and the fresh juice from the remaining ½ lime to the salad. Toss again vigorously to ensure all components are well-dressed. Taste and adjust the seasoning as needed; you might want to add a bit more fish sauce or lime juice to perfectly suit your palate. Serve this incredible Burmese chicken salad immediately, generously topping each portion with crushed crispy garlic chips as desired for that ultimate textural and flavor burst.
Notes:
This extraordinary salad is truly at its peak when served fresh, immediately after preparation, allowing all the textures to shine. While leftovers can be stored in the refrigerator for 12 to 24 hours, be aware that the vegetables may lose some of their crispness over time.
To significantly reduce your prep time on the day of serving, the garlic chips can be prepared and made in advance. Store them in an airtight container at room temperature to maintain their crispness.
Tips for Success:
- For the most authentic and robust flavor, my absolute favorite brand of fish sauce is Red Boat. Its quality truly makes a difference in this recipe.
- Chickpea flour is a star ingredient here. It contributes a delicate nuttiness and provides a lovely body to the dressing. While the salad is still delicious without it, I highly recommend including it for the full, intended experience. Don’t worry about leftover chickpea flour; it’s incredibly versatile and can be used in numerous other recipes, including baking, batters, and savory dishes.
- Ensure your cabbage is sliced as thinly as possible. A mandoline slicer can be a great tool for achieving uniform, delicate strips that blend perfectly into the salad.
- Don’t be shy with the lime juice and fish sauce when adjusting seasoning. These are the core bright and umami flavors that define the salad.
This recipe is adapted, very lightly and with much admiration, from the seminal Burma Superstar cookbook.