Ingredients
1 lb. boneless
1 c. canned low-sodium chicken broth or homemade stock
4 scallions including green tops
1/2 tsp. salt
1 1/4 lb. green cabbage (about 1/2 head)
3 carrots
6 tbsp. chopped fresh mint and/or cilantro (optional)
1/4 c. lime juice (from about 2 limes)
1/4 c. soy sauce or Asian fish sauce (nam pla or nuoc mam)
4 tsp. sugar
1/4 tsp. dried red-pepper flakes
1/4 c. Chopped peanuts
Preparation
Step 1Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.Step 2In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.Step 3Notes: Asian fish sauce is available at Asian markets and some supermarketsStep 4Menu Suggestion: This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya or star fruit.Step 5Wine Recommendation: A lively, acidic white wine that has no oak flavor will be best with the spices and greens in this dish. Try a sauvignon blanc from South Africa or Australia or a pinot grigio from Italy.
