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Spicy Chicken Salad With Cabbage Wraps

Yield Makes 4 to 6 servings
Cabbage leaves are a great substitute for bread to hold the chicken salad.


  • 1 pound skinned and boned chicken breasts, cut into large cubes
  • 1 1/2 tablespoons thinly sliced fresh ginger
  • 1/2 red onion, thinly sliced
  • 4 green onions, thinly sliced
  • 3 1/2 tablespoons Asian fish sauce
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 small jalapeño pepper, minced
  • 2 teaspoons sesame oil
  • 3/4 teaspoon ground red pepper
  • 1/2 cup dry-roasted unsalted peanuts, coarsely chopped
  • 1 small green cabbage, cut into wedges
  • Toppings: baby carrot slices, cucumber slices, radish slices

How to Make It

  1. Process chicken in a food processor until the consistency of ground beef.

  2. Cook chicken in a lightly greased large skillet over medium-high heat 10 minutes or until done, stirring often. Drain and place in a large bowl.

  3. Cut sliced ginger into thin strips.

  4. Stir ginger and next 8 ingredients into chicken. Cover and chill 15 to 30 minutes or until ready to serve, stirring in peanuts during last 5 minutes.

  5. Spoon chicken salad onto individual cabbage wedge leaves. Serve with desired toppings.