Ingredients
1lbchicken breasts,boneless and skinless
3tspsalt
2tbspAsian sesame oil
½jalapeno pepper
1fresh ginger
2cupswater
1headgreen cabbage
2tbspcider vinegar
2tbspAsian fish sauce,nam pla or nuoc mam
1½tbsplime juice
3carrots
3radishes
4scallions,including green tops
2cupsmint,coarse chopped
1tart apple
Preparation
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, 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.
Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with vinegar, fish sauce, lime juice, and the remaining 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 sesame oil.
Serve the salad topped with the chicken and the remaining herbs. Enjoy!
