Photo: Hector Sanchez Styling: Heather Chadduck Hillegas
Marjorie Meek-Bradley relies on fish sauce to bring a new dimension to marinades and vinaigrettes. She finds that this salty pantry staple is especially appealing in crisp salads.
Serves 4 (serving size: 2 skewers and about 3/4 cup slaw)
1. To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally.
2. To prepare slaw, combine cabbage and next 9 ingredients in a bowl; let stand 30 minutes. Stir in pear.
3. Heat a grill or grill pan over medium-high heat. Remove chicken from bag; discard marinade. Thread 1 tender onto each of 8 (8-inch) skewers. Add to grill; grill 4 minutes on each side or until done. Serve with slaw.