It has recently come to my attention that I am not very good at reading all the way through a recipe before making it (and that, even if I do, I sometimes glaze over important steps), thereby making mistakes along the way. Case in point, this recipe tells you to poach, cool and shred the chicken. I, however, cooked it on a grill pan.
So, I am telling you now, if you are going to make this recipe, read all the way through it. The chicken doesn’t go onto the salad until after the dressing, and the peanuts go on last of all.
- 5 c sliced green cabbage
- 1 c julienned carrots
- 1/2 c shredded red onion
- 1/4 c fresh mint chopped
- 1/4 c cilantro chopped
- 1 lb chicken breast, poached, cooled and shredded
- 1/2 c roasted peanuts, chopped
- 6 Tbsp fresh lime juice (must be fresh)
- 1/4 c fish sauce
- 1 tsp sugar
- 1 tsp Asian chili sauce
Combine cabbage, carrots, onion, mint and cilantro. Add dressing. Add chicken. Let stand for 10 minutes. Add peanuts to top.
Yields 6 servings: 5 points each