Vietnamese Chicken Salad

1 lb Boneless, skinless chicken breast
1 cup Low-sodium chicken broth
4 Scallions, chopped
½ tsp Salt
4 cups Green cabbage, shredded
3 Carrots, grated
3 tbsp Fresh mint, chopped
3 tbsp Fresh cilantro, chopped
¼ cup Lime juice
1 cup Soy sauce or Fish sauce
4 tsp Sugar
¼ tsp Dried red pepper flakes
¼ cup Peanuts, chopped

• Cut chicken breasts into 5 diagonal strips.
• In a medium sauce pan, combine chicken broth, ¼ of the scallions, and ¼ tsp salt. Bring to a simmer and add the chicken, stir and cover the pan. Cook over low heat for 5 minutes then turn the heat off and let steam for 5 minutes. Remove the chicken from the pan and shred it.
• In a large bowl, combine the chicken, remaining scallions, the cabbage, carrots, and 4 tbsp of the herbs.
• In a small bowl, whisk together the lime juice, soy sauce (or fish sauce), sugar, red pepper flakes, and remaining salt.
• Toss the salad with the dressing and sprinkle the remaining herbs and the peanuts on the top.
• A great addition to this salad is adding tropical fruit, such as pineapple, mango, papaya, and star fruit.


Number of Servings: 2

Recipe submitted by SparkPeople user BLURIBBONZ.