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Chicken Cabbage Salad

Updated on May 26, 2009

Chicken Cabbage Salad

The bold flavors of the pepper and herbs and the tangy taste of lime make for a salad that bursts with flavors.

Serves 1 to 2 Prep Time 5 minutes plus 6 hours marinating time Cooking Time 15 to 20 minutes

1 pound boneless, skinless

chicken breasts

1 teaspoon salt

2 tablespoons Asian sesame oil

1/2 jalapeno pepper, seeds and

ribs removed, sliced

1 one-inch piece fresh ginger

2 cups water

1 head green cabbage, shredded

2 tablespoons cider vinegar

2 tablespoons Asian fish sauce

(Nam Pla or Nuoc Mam)

1 1/2tablespoons lime juice

3 carrots, grated

 3 radishes, grated 

4 scallions, chopped

2 cups coarsely chopped mint,

basil, cilantro, or dill, or a mix

Rub chicken breasts with salt and sesame oil. Let it marinate for 6 hours.

2  In a medium saucepan, combine the jalapeno, ginger, and water. Bring to

a simmer. Add the chicken and cover the pan. Simmer for 5 minutes. Turn off heat and let the chicken continue to cook in the saucepan for 15 minutes. Remove the chicken. When cool enough to handle, pull into shreds.

3  Combine vinegar, fish sauce, and lime juice. Pour mixture on the shredded cabbage. Toss well. Let stand for 10 minutes.

4  Add the carrots, radishes, scallions and 1 1/2 cups of herbs to the cabbage mixture. Drizzle with sesame oil.

5  Serve the salad topped with shredded chicken and remaining herbs.


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