Cabbage and chicken salad

Recipe Categories : | Vietnamese | Chicken | Chicken Breast | Salads | Cabbage | 

  Ingredients :

• 1 lb boneless, skinless chicken breasts (about 3)
• 3 tspn salt
• 2 tbsp Asian sesame oil
• ½ jalapeņo pepper, seeds and ribs removed, sliced
• 1 x 1" piece fresh ginger
• 2 cups water
  for salad:
• 1 head green cabbage (about 2½ lb ), shredded (about 2½ quarts)
• 2 tbsp cider vinegar
• 2 tbsp Asian fish sauce (Nam pla or nuoc mam)
• 1½ tbsp lime juice
• 3 carrots, grated
• 3 radishes, grated
• 4 scallions including green tops, chopped
• 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
• 1 tart apple, such as granny smith, cored and grated

Preparation and Cooking Instructions

1. For chicken : Rub the chicken breasts with 1 tspn of the salt and 1 tbsp of the sesame oil. In a medium saucepan, combine the jalapeņo, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
2. For salad : Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 tspn salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1½ cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tbsp sesame oil. Serve the salad topped with the chicken and the remaining ½ cup herbs.