NOTES: Chicken is an accent rather than a main ingredient, making this salad perfect as an appetizer or a light lunch.

Recipe by Sunset October 2004

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Credit: Lisa Romerein

Recipe Summary

Yield:
MAKES: 12 cups; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.

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  • In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.

Nutrition Facts

153 calories; calories from fat 14%; protein 14g; fat 2.3g; saturated fat 0.4g; carbohydrates 20g; fiber 5.5g; sodium 488mg; cholesterol 27mg.
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