Spicy Cabbage and Chicken Salad
Recipe GLPR59e1dd3b3643c7
A vibrant, light salad featuring shredded cabbage and tender chicken, brought together with a zesty dressing of fresh red chiles, garlic, fish sauce, and rice vinegar. This Southeast Asian-inspired dish is refreshing, low-fat, and bursting with bold, spicy flavors.
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Ingredients
1 small fresh hot red chile (Thai or serrano), stemmed and chopped
1 clove garlic, peeled and chopped
6 tablespoons Japanese rice vinegar
3 tablespoons Vietnamese fish sauce
1/2 teaspoon sugar
pinch Pinch of salt
1 1/2 pounds boneless, skinless chicken breast
1 small head green or napa cabbage, finely shredded (about 6 cups)
2 green onions, thinly sliced
1/4 cup fresh cilantro leaves, chopped
Directions
Place the chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer until the internal temperature reaches 165°F, about 15–20 minutes. Remove from heat, let cool slightly, then shred the chicken into bite-sized pieces.
While the chicken cooks, make the dressing: In a small bowl, combine the chopped red chile, chopped garlic, fish sauce, rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Taste and adjust seasoning as needed.
Place the shredded cabbage in a large salad bowl. Add the shredded chicken, green onions, and cilantro.
Pour the dressing over the cabbage and chicken mixture. Toss gently but thoroughly until all ingredients are well coated and evenly distributed.
Serve immediately, dividing among six bowls or plates. Enjoy while the salad is fresh and the dressing flavors are vibrant.
