Chicken Salad with Cabbage and Mint
Recipe: Chicken Salad with Cabbage and Mint
From: Mark Bittman's How to Cook Everything, with minor changes
Serves: 4-6
2 c. chicken stock or water
1 to 1-1/4 lb. boneless skinless chicken breast (see note)
2 Tbsp. fish sauce (nuac mam or nam pla), divided
1 head cabbage (Napa, Savoy, or regular green), cored and shredded
2 large carrots, peeled and shredded
3/4 c. roughly chopped fresh mint, basil, cilantro, or dill leaves
salt and black pepper to taste
1/4 to 1/2 tsp. cayenne, to taste
1/4 c. freshly squeezed lime juice (2-3 limes)
Place the stock or water in a medium saucepan and bring to a boil. Reduce heat to medium-low and add the chicken breast. Simmer about 10 minutes, until cooked through. Remove the meat; strain and reserve stock for another use.
Let the chicken cool and cut it into small pieces. Place in a large bowl and sprinkle with 4 tsp. of fish sauce. Toss. Add cabbage, carrots, and chopped herbs, and toss to mix.
Mix remaining 2 tsp. fish sauce, salt, pepper, cayenne, and lime juice in a small bowl. Drizzle over the chicken-cabbage mixture and toss thoroughly.
Note:
I used about half mint and half basil, and that seemed good.
From: Mark Bittman's How to Cook Everything, with minor changes
Serves: 4-6
2 c. chicken stock or water
1 to 1-1/4 lb. boneless skinless chicken breast (see note)
2 Tbsp. fish sauce (nuac mam or nam pla), divided
1 head cabbage (Napa, Savoy, or regular green), cored and shredded
2 large carrots, peeled and shredded
3/4 c. roughly chopped fresh mint, basil, cilantro, or dill leaves
salt and black pepper to taste
1/4 to 1/2 tsp. cayenne, to taste
1/4 c. freshly squeezed lime juice (2-3 limes)
Place the stock or water in a medium saucepan and bring to a boil. Reduce heat to medium-low and add the chicken breast. Simmer about 10 minutes, until cooked through. Remove the meat; strain and reserve stock for another use.
Let the chicken cool and cut it into small pieces. Place in a large bowl and sprinkle with 4 tsp. of fish sauce. Toss. Add cabbage, carrots, and chopped herbs, and toss to mix.
Mix remaining 2 tsp. fish sauce, salt, pepper, cayenne, and lime juice in a small bowl. Drizzle over the chicken-cabbage mixture and toss thoroughly.
Note:
I used about half mint and half basil, and that seemed good.