Ingredients
1lbchicken breast,boneless
1cupchicken broth,canned, low sodium
4scallions,including green tops
½tspsalt
1¼lbsgreen cabbage,(about ½ head)
3carrots
6tbspfresh mint,and/or cilantro, chopped, optional
¼cuplime juice,(from about 2 limes)
¼cupsoy sauce,or Asian fish sauce, nam pla or nuoc mam
4tspsugar
¼tspred pepper flakes,dried
¼cuppeanuts,chopped
Preparation
Cut each chicken breast into five diagonal strips.
In a medium saucepan, combine the broth, ¼ of the scallions and ¼ teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes.
Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots and 4 tablespoons of the herbs.
In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes and the remaining ¼ teaspoon of salt.
Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons of chopped herbs and the peanuts.
Serve and enjoy!
