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Vietnamese Cabbage-and-Chicken Salad

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
RECIPE INGREDIENTS
For Chicken:
1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeno pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water
For Salad:
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 1/2 tablespoons 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
*Available at Asian markets and most supermarkets
Vietnamese Cabbage-and-Chicken Salad Recipe at Cooking.com
DIRECTIONS
FOR CHICKEN: Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeno, 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.


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 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1-1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.


WINE RECOMMENDATION: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 338
Fat. Total: 9g
Fiber: 11g
Carbohydrates, Total: 31g
Sodium: 2591mg
% Cal. from Fat: 24%
Cholesterol: 71mg
Protein: 33g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Clinton, ID Reviewed: 05/12/2008
Thanx for the recipe! Just getting started with your website, lots to learn and I am looking forward to the mag's too.
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