Vietnamese-style Chicken Salad
What you will need
1 bunch Scallions
1 lb Boneless Skinless Chicken Thighs
1 inch Fresh Ginger
2 cloves Garlic
1/4 cup Fish Sauce
1 Tbsp Sugar
1 head Red Cabbage
1/2 bunch Cilantro
1 bunch Mint(Nutritional facts 183 calories, 10.19 g fat, 16.25 g carbohydrates, 7.63 g protein, 27 mg cholesterol, 639 mg sodium)
How to cook
Wash the scallions and cut the lengths in half around where the green begins to fade. Gather the green portions up in a bundle and slice thin. Set aside the white portions. We'll use those too.
Peel ginger with a spoon and grate or chop to a fine paste.
Peel garlic cloves and chop or grate to a fine paste.
Slice cabbage in half through the core. Discard any blemished outer leaves if present. Slice cabbage thin.
Slice the jalapeño into thin rounds.
Bring a pot of water to a gentle simmer. Add the white portions of the scallions.
Toss in about half of the grated ginger.
Add the chicken thighs.
Simmer for about 10 minutes, or long enough to cook the chicken thighs through.
Place the soy sauce in a small mixing bowl.
Add the remaining half of the grated ginger to the soy sauce.
Add the crushed garlic.
Add the sugar.
Squeeze in the juice form the lime. Mix up the vinaigrette.
Place the sliced cabbage in a large mixing bowl.
Add the sliced jalapeño.
Add the sliced green portions of the scallions.
Add some washed and torn mint.
Add the dressing and toss to coat. Add a little salt as needed.
Serve sliced chicken breast over the dressed cabbage.