Vietnamese-Style Chicken Salad

3 small shallots, coarsely chopped (1/2 cup)
1 jalapeno, chopped (seed first if you want less heat)
1 Tbs. granulated sugar
Freshly ground black pepper
1/4 cup rice vinegar
3 Tbs. fish sauce
1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast cutlets
Kosher salt
6 oz. package coleslaw mix
1 cup fresh mint leaves, torn if large
1/4 cup fresh cilantro leaves
1/4 cup salted peanuts, coarsely chopped

Prepare a medium grill fire.

With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.

Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.

Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.