Yield
4

How to Make It

Step 1

Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 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.

Step 2

In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

Step 3

Menu Suggestions: This crunchy, Asian-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.

Step 4

Wine Recommendation: A lively, acidic white wine that has no oak flavor will be best with the spices and greens in this dish. Try a sauvignon blanc from South Africa or Australia or a pinot grigio from Italy.

Step 5

Notes: Asian fish sauce is available at Asian markets and some supermarkets

Quick From Scratch Chicken

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