Vietnamese Chicken Salad

Ingredients

• 1 1/3 pounds boneless, skinless chicken breasts (about 4)
• 1 cup canned low-sodium chicken broth or homemade stock
• 4 scallions including green tops, chopped
• 1/2 teaspoon salt
• 1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
• 3 carrots, grated
• 6 tablespoons chopped fresh mint and/or cilantro (optional)
• 1/4 cup lime juice (from about 2 limes)
• 1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
• 4 teaspoons sugar
• 1/4 teaspoon dried red-pepper flakes
• 1/4 cup chopped peanuts

Preparation

1. 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.
2. 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.
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.
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.
5. Notes: Asian fish sauce is available at Asian markets and some supermarkets