Oriental Chicken Salad

  • 4 boneless skinless chicken breast halves
  • ½ cup thinly sliced onion
  • 3 Tbs cider vinegar
  • 2 Tbs sesame seeds
  • 1 head cabbage
  • 1/3 cup cilantro
  • 2/3 cup fresh mint
  • 2 Tbs roasted unsalted peanuts
  • 3 Tbs sweet and sour fish sauce

In a 5-qt saucepan, bring 3 cups of water to a boil.  Add chicken and when water returns to a boil, cover the pan and remove from heat.  Let stand until chicken is white in the thickest part (cut to check).  This should take 12-15 minutes.  Combine onion and vinegar and let stand 15 minutes.  In a heavy frying pan, stir sesame seeds until golden brown.  Remove from pan.  Shred chicken by hand. Shred enough cabbage to make 6 cups.  Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint.  Add peanuts, sesame seeds and fish sauce and mix well.

Makes 4-6 servings.

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