Chicken Salad
2 |
lbs boneless skinless chicken breasts |
3 |
tablespoons fresh lime juice |
3 |
tablespoons fish sauce |
2 |
tablespoons rice vinegar |
1 |
tablespoon sugar |
2 |
serrano chilies, finely chopped |
3 |
cloves garlic, finely chopped |
1 |
red onion, thinly sliced |
1 |
cup bean sprouts |
2 |
cups napa cabbage, shredded |
2/3 |
cup cilantro, or basil or mint shredded |
| black pepper, freshly ground |
| 1 | Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat. |
| 2 | In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. Stir in onions, cover and let steep at room temperature 30 minutes. |
| 3 | Blanch bean sprouts in boiling water. Drain and refresh with cold water. |
| 4 | In large bowl combine chicken, bean sprouts, cabbage and cilantro. |
| 5 | Add sauce and toss to mix well. |
| 6 | Grind black pepper over top and garnish with cilantro |