Burma Superstar Inspired Burmese Chicken Salad: A Zesty, Flavor-Packed Recipe You’ll Love
Prepare to experience what might just be the most extraordinary salad you’ll create all year! This incredible, flavor-packed Burmese chicken salad, thoughtfully adapted from the highly acclaimed Burma Superstar cookbook, isn’t just a side dish; it’s a vibrant, hearty main course. It gets its satisfying heft and complex, irresistible texture from a medley of fresh ingredients including crisp green cabbage, cooling cucumber, and tender shredded rotisserie chicken.
Yes, this salad truly is that good. The simple name barely scratches the surface of the culinary delight that awaits you. Don’t let its humble title deter you; in fact, I urge you to make a trip to the grocery store as soon as possible to gather these essential ingredients. This isn’t just another chicken salad; it’s an exhilarating adventure for your taste buds, a dish that breaks free from the mundane and introduces you to an entirely new spectrum of flavors and textures.
This salad is remarkably hearty and filling, making it perfect for a satisfying lunch or a light, yet substantial, dinner. Each forkful is an explosion of flavor and a delightful dance of textures, making it unlike any other salad you’ve likely encountered. And here’s a fantastic bonus: we get to put those glorious crispy garlic chips, a true game-changer in any dish, to exquisite use!
The Inspiration: Burma Superstar’s Culinary Magic
This extraordinary recipe finds its roots in the acclaimed Burma Superstar cookbook (affiliate link). If you’re familiar with the culinary landscape of the Bay Area, the name Burma Superstar will undoubtedly resonate. It’s the official cookbook from the much-loved Burmese restaurant of the same name, a true institution known for its vibrant flavors and authentic dishes.
My personal connection to Burma Superstar runs deep. Whenever I visit my sister in Oakland, a meal (or at least takeout) from Burma Superstar is an absolute non-negotiable part of the trip. Their tea leaf salad and Mohinga are legendary, but it was the chicken salad that truly captivated me, inspiring me to bring those incredible flavors into my own kitchen.
I’m often wary of restaurant cookbooks, as many can be disappointing, offering recipes that are either unreliable for home cooks or simply too complicated for a typical kitchen. However, this Burma Superstar cookbook has been a revelation, far exceeding all my expectations. It has quickly become one of my most cherished and frequently used cookbooks, a testament to its approachable and consistently delicious recipes.
We’ve cooked countless dishes from its pages, and a significant number of them have seamlessly integrated into our regular meal rotation. The beauty of this cookbook lies in its ability to demystify complex Burmese flavors, making them accessible to home chefs. This Burmese chicken salad was among the very first dishes we attempted, and the experience was nothing short of mind-blowing. Once you taste it, you’ll find yourself constantly craving its unique combination of textures and aromatic spices.
Crafting the Perfect Burmese Chicken Salad: My Adaptation Journey
While I cannot claim credit for the brilliant essence of the original Burma Superstar dish, I have spent considerable time adapting and fine-tuning the recipe to make it even more suited for the home kitchen, while enhancing some of its best qualities. My goal was to simplify the process without compromising the authentic, bold flavors that make this salad so special.
Ingredients have been carefully tweaked and streamlined for your convenience, ensuring that even with a busy schedule, you can recreate this culinary masterpiece. The recipe yield has also been increased (trust me, you’ll want every last bite, and leftovers are a treat!), and certain favorite flavors have been ramped up to deliver an even more impactful and memorable experience. This adaptation ensures that you get all the deliciousness of Burma Superstar at home, with a touch more ease and an abundance of flavor.
So, what exactly makes this salad so incredibly special and utterly delicious? Let’s dive into the core ingredients that contribute to its unforgettable character:
Burmese Chicken Salad Ingredient Breakdown:
- Yellow Onion: This recipe ingeniously utilizes yellow onion in two distinct forms, each contributing uniquely to the salad’s depth. Half of the thinly sliced onion is shallow-fried in oil until it turns wonderfully crispy and caramelized, developing a sweet, savory crunch. The infused oil from this process becomes the base of our salad’s ‘vinaigrette,’ imparting rich onion flavor. The remaining onion is kept raw and tossed with lime juice, which helps to temper its sharp bite, leaving it with a refreshing, piquant quality that balances the richness of the fried onions.
- Green Cabbage: Essential for building the foundation of this hearty salad, thinly sliced green cabbage offers substantial bulk and a fantastic, crisp texture. Its mild flavor provides a perfect canvas for the bolder ingredients, ensuring that the salad is not only flavorful but also wonderfully filling.
- Shredded Rotisserie Chicken: For ultimate convenience and consistently great flavor, I highly recommend using shredded rotisserie chicken. It’s perfectly cooked and seasoned, saving you significant prep time. You can use a mixture of dark and white meat for the best texture and flavor balance. Alternatively, if you prefer to cook your own chicken, poaching or roasting chicken breasts or thighs will also work beautifully.
- Cucumber: Thinly sliced cucumber, whether English or Persian, adds a crucial element of refreshing coolness and another layer of satisfying crunch. Its subtle, fresh flavor absorbs the dressing beautifully, enhancing the overall brightness and providing a lovely counterpoint to the more intense flavors.
- Jalapeño: Finely minced jalapeño pepper introduces a delightful touch of spiciness and a fresh, peppery aroma. You can adjust the quantity to your preferred heat level; for less spice, remove the seeds and ribs completely. For more heat, leave some in.
- Lime Juice: Freshly squeezed lime juice is the lifeblood of this salad’s vibrant dressing. It provides essential brightness and a tangy acidity that awakens all the other flavors. It’s crucial for balancing the richness and umami, making every bite feel fresh and zesty.
- Chickpea Flour: This might sound like an unusual salad ingredient, but toasted chickpea flour is an absolute game-changer. Lightly toasted in a dry skillet until golden brown, it contributes a subtle, earthy nuttiness and a wonderful body to the dressing, binding the flavors together. It also adds an unexpected textural element. Once you try it, you’ll never look at chickpea flour the same way again – it’s a secret weapon for adding depth!
- Fish Sauce: A cornerstone of Southeast Asian cuisine, fish sauce is a cold-pressed oil derived from fermented fish, primarily anchovies. It’s absolutely vital for imparting a deep, salty, umami-rich flavor that cannot be replicated by any other ingredient. In this salad, fish sauce provides a strong, distinct flavor profile that is partially responsible for its unparalleled deliciousness. For the best quality and flavor, I wholeheartedly recommend seeking out the Red Boat brand (Amazon affiliate link).
- Cilantro: Fresh cilantro leaves are crucial for their bright, herbaceous, and slightly citrusy flavor. They provide an aromatic lift and freshness that cuts through the richness of the other ingredients, adding a final, indispensable layer of complexity.
- Garlic Chips: While you can omit these if absolutely necessary, please understand that crispy garlic chips are nothing short of life-changing. They introduce an intense garlicky flavor, an incredible crunch, and elevate this salad from great to truly extraordinary. These can be easily prepped ahead of time, making assembly quicker when you’re tight on time. Don’t skip them if you want the full, authentic experience!
If you’re still wondering, “can this really be as good as it sounds?” – the answer is an resounding yes, yes, and absolutely yes! This salad isn’t just a recipe; it’s an experience, a journey into the heart of Burmese flavors that will leave a lasting impression. I genuinely cannot wait for you to try it and discover its magic for yourself!
Important Note: While this salad does require a few specialty ingredients like chickpea flour and high-quality fish sauce, rest assured that these are incredibly versatile staples. You’ll find countless other applications for them in your kitchen, making them worthwhile additions to your pantry. For this recipe specifically, I strongly advise against making any substitutions, as each ingredient plays a critical role in achieving the authentic and balanced flavor profile. Trust the process, gather the specified ingredients, and prepare to be amazed!
Burmese Chicken Salad
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Ingredients
- 2 tablespoons chickpea flour
- ½ large yellow onion thinly sliced and divided into two portions
- ¼ cup avocado oil or any other neutral-flavored cooking oil
- 1½ juicy limes freshly squeezed, divided for use in different steps
- 2 cups (8-9 ounces) shredded Rotisserie chicken cold or at room temperature, for best texture
- ½ large green cabbage cored, and very thinly sliced for optimal crunch
- ½ English cucumber (or 2 Persian cucumbers) halved lengthwise, then sliced into thin half-moons
- 1 small jalapeño pepper ribbed, seeded, and finely minced for a subtle kick
- ½ cup packed cilantro leaves coarsely chopped for fresh aroma
- 1 tablespoon fish sauce plus more for serving, to taste
- ½ teaspoon kosher salt or more, adjusted to your preference
- 2 tablespoons crispy garlic chips crushed, for a delightful aromatic crunch
Instructions
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1. Toast Chickpea Flour: Begin by spreading the chickpea flour evenly in a small, dry skillet. Place the skillet over medium heat, stirring the flour constantly to prevent burning. Continue toasting until the flour achieves a fragrant, golden-brown hue, which typically takes about 3 to 4 minutes. Immediately transfer the toasted flour to a small bowl and allow it to cool completely to room temperature before using. This step is crucial for developing its nutty flavor.
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2. Prepare Raw Onion: Take half of your thinly sliced yellow onion and place it into a small, separate bowl. Squeeze the juice from one whole lime over these raw onion slices. Toss the mixture lightly to ensure the onions are well coated. Set this aside; allowing the raw onion to marinate in the lime juice will significantly temper its pungent, raw flavor, making it milder and more pleasant in the salad.
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3. Fry Onions & Infuse Oil: In a small skillet, heat the avocado or neutral-flavored oil over medium-high heat. Once the oil is shimmering, carefully add the remaining half of the sliced onion to the pan. You should hear a gentle sizzle as the onions hit the hot oil. Shallow fry the onions, stirring continuously to ensure even cooking, until the slices have visibly shriveled, turned an even golden-brown color, and become wonderfully crispy. This process will take a few minutes.
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4. Assemble the Salad: Carefully transfer both the crispy fried onions and the flavorful infused cooking oil into a large salad bowl. Allow the oil to cool to room temperature; this infused onion oil will form the rich base of your salad’s ‘vinaigrette.’ Once cooled, add the shredded rotisserie chicken, thinly sliced cabbage, cucumber, finely minced jalapeño pepper, fresh cilantro, and the previously toasted (and cooled) chickpea flour to the bowl. Using tongs, toss all the ingredients thoroughly until they are well combined and evenly distributed. Next, add the fish sauce, kosher salt, and the reserved raw onion and lime mixture. Squeeze the juice from the remaining ½ lime over the salad. Toss again, ensuring every component is coated with the vibrant dressing.
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5. Season and Serve: Taste the salad and adjust the seasoning as needed. You may wish to add a bit more fish sauce for deeper umami, or additional lime juice for extra brightness and acidity, depending on your preference. Serve the Burmese Chicken Salad immediately, topped generously with crushed crispy garlic chips. These chips provide an essential textural crunch and a burst of savory flavor that truly completes the dish. Enjoy this incredible, flavor-packed meal!
Notes:
This extraordinary salad is best enjoyed immediately after preparation when all the ingredients are at their freshest and most vibrant. The textures are optimally crisp and the flavors most pronounced. While leftovers can be stored in the refrigerator for 12 to 24 hours, be aware that the vegetables, particularly the cabbage and cucumber, will gradually wilt and lose some of their signature crispness as the salad sits.
To significantly reduce your prep time on the day of serving, the garlic chips can be made well in advance. Store them in an airtight container at room temperature to maintain their crispness until ready to use. This simple step can make weeknight assembly a breeze.
Tips for Success:
- My absolute favorite and most recommended brand of fish sauce is made by Red Boat. Its exceptional quality and pure flavor make a noticeable difference in the final taste of the salad. Investing in a good quality fish sauce is key to achieving authentic results.
- Chickpea flour is a secret ingredient that adds a subtle, delicate nuttiness to the salad, along with a pleasant body and richness to the overall dressing. While the salad can certainly stand on its own without it, I highly recommend including this ingredient for the full, complex flavor experience. Don’t worry about buying a whole bag – leftover chickpea flour is incredibly versatile and can be used in numerous other culinary applications, including baking, thickening batters, and making savory pancakes (socca).
- For the shredded chicken, while rotisserie chicken offers convenience, you can also poach or bake boneless, skinless chicken breasts or thighs. Simply cook until tender, then shred once cooled.
- Adjust the spice level of the jalapeño to your liking. For a milder salad, remove all seeds and ribs. For more heat, leave some in or add a pinch of dried chili flakes.
This recipe has been lovingly adapted, with very light modifications, from the celebrated Burma Superstar cookbook.