Vietnamese Chicken Salad

• 1 1/3 pounds boneless, skinless chicken breasts (about 4)
• 1 cup canned low-sodium chicken broth or homemade stock
• 4 scallions including green tops, chopped
• 1/2 teaspoon salt
• 1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
• 3 carrots, grated
• 6 tablespoons chopped fresh mint and/or cilantro (optional)
• 1/4 cup lime juice (from about 2 limes)
• 1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
• 4 teaspoons sugar
• 1/4 teaspoon dried red-pepper flakes
• 1/4 cup chopped peanuts

1. Cut 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.
2. In 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.
3. Menu Suggestions: This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.
4. Wine 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.
5. Notes: Asian fish sauce is available at Asian markets and some supermarkets

chicken breasts, chicken broth, scallions including green tops, salt, green cabbage, carrots, cilantro, lime juice, soy sauce, sugar, redpepper, peanuts

Taken from www.myrecipes.com/recipe/vietnamese-chicken-salad (may not work)