Recipe - Vietnamese Chicken Salad

1 Boneless skinless chicken
breast
Three fourths teaspoon Chile paste
1 Garlic clove; minced
1 One half tablespoon Sugar
1 tablespoon Ricewine vinegar
3 tablespoon Freshlysqueezed lime juice
2 tablespoon Vietnamese fish sauce
3 tablespoon Peanut oil
6 cup Shredded savoy cabbage ;
(12 oz)
One half cup Mint leaves; julienned
One half cup Cilantro leaves; julienned
Extra cilantro leaves; for
garnish
1 small Red onion; thinly cut or sliced up
Lengthwise
1 small Fresh red or green hot chile
pepper
One half Seedless cucumber; julienned
2 lg Carrots; peeled, julienned
1 Red bell pepper; julienned
1/3 cup Roughly chopped roasted
peanuts

Add the chicken to simmering water, and poach until the meat is firm and
the juices run clear when pierced with a twopronged fork, 10 to 12
minutes. Remove the chicken from the water, and thinly slice it lengthwise.
Set aside.

In a small bowl, whisk together the chile paste, garlic, sugar, ricewine
vinegar, lime juice, fish sauce, and peanut oil until well combined. Set
aside.

In a medium bowl, toss together the cabbage, mint, and cilantro, and place
on a large platter. Top the cabbage mixture with the onion, pepper,
cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved
dressing, garnish with peanuts and cilantro sprigs, and serve.

Serves 6.

Cuisine: "Vietnamese" Source: "Martha Stewart Living
www.marthastewart.com" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat);
10g Protein; 10g Carbohydrate; 23mg Cholesterol; 38mg Sodium Food
Exchanges: 0 Grain(Starch); 1 One half Lean Meat; 1 Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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