SERVES
ACTIVE TIME
TOTAL TIME
This is one of our favorite ways to give leftover roast chicken (p. 221) a second or even third life. The real stars here are the sauces: a punchy, nuoc cham–style dip and a creamy almond-miso–lime Thai-style sauce that, together or on their own, somehow make everything taste yummier. Fish sauce straight from the bottle can smell a little off-putting if you haven’t used it before—but trust us, once it’s mixed in, it’s a yummy secret weapon. Red Boat is our go-to for clean ingredients.
2 heads butter lettuce, leaves separated
2 cups cooked chicken breast, shredded
4 ounces cooked thin rice noodles
1 large carrot, julienned
2 persian cucumbers, julienned
1 red chile, thinly sliced, optional
NUOC CHAM DIPPING SAUCE
½ cup fish sauce
2 tablespoons lime juice
2 tablespoons water
2 tablespoons granulated sugar
1 clove garlic, finely minced
1 red chile, chopped, Thai or jalapeño
MISO-ALMOND “PEANUT SAUCE”
1 cup cold cooked white rice
½ cup almond butter
3 tablespoons red miso paste
1 tablespoon sriracha
2 tablespoons avocado oil
3 tablespoons honey
½ teaspoon toasted sesame oil
1 small lime, juiced
½ cup warm water
Yield
ACTIVE TIME
TOTAL TIME
This is one of our favorite ways to give leftover roast chicken (p. 221) a second or even third life. The real stars here are the sauces: a punchy, nuoc cham–style dip and a creamy almond-miso–lime Thai-style sauce that, together or on their own, somehow make everything taste yummier. Fish sauce straight from the bottle can smell a little off-putting if you haven’t used it before—but trust us, once it’s mixed in, it’s a yummy secret weapon. Red Boat is our go-to for clean ingredients.
Whisk together all of the ingredients in a small bowl except the chile until well combined. Sprinkle the chopped pepper on top. Serve chilled or at room temperature. Store leftovers in an air tight container or jar in the refrigerator for up to 1 week.
Place all ingredients in a blender, except the warm water. Blend on high until well combined. Slowly pour in the warm water until the sauce reaches your desired consistency. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for 1 week.
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© eating for life 2026
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