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Vietnamese flavors are the inspiration for this fresh and flavorful chicken salad.
Makes 4 cups
1
tablespoon fresh lime juice
1 to 2
teaspoons siracha sauce
¼
teaspoon fish sauce
3
tablespoons vegetable oil
2
thick, skinless, boneless chicken breasts
½
cup julienne-cut carrot (about 1 medium)
1
cup julienne-cut red cabbage (about 1 small wedge from a medium head)
¼
cup fresh mint leaves, chopped
¼
cup fresh cilantro leaves, chopped
1 .
Put the lime juice, siracha, fish sauce and oil into a large mixing bowl and stir . Reserve .
2 .
Put 2 tablespoons water into the bottom of the steam case . Insert the tray . Put the chicken breasts
onto the tray . Close the steam case and microwave for 5 minutes . *
3 .
Remove steam case from microwave, carefully open and let sit in the open position for 1 minute .
Chicken should reach an internal temperature of 165ºF .
4 .
When cool to the touch, cut chicken into small cubes . Add the small cubes to the large mixing bowl
with the reserved lime juice mixture . Add the carrots, cabbage, mint and cilantro . Toss to thoroughly
combine . Taste and adjust seasoning as desired .
*Suggested time is based on an 800-watt microwave . Alternatively, chicken can be steamed in the steam case
in the oven at 350ºF until chicken reaches an internal temperature of 165ºF, about 35 minutes .
Asian Chicken Salad
Nutritional information per serving (based on 1 cup):
Calories 224 (51% from fat) • carb. 6g • pro. 22g • fat 13g • sat. fat 2g
chol. 54mg • sod. 117mg • calc. 91mg • fiber 2g
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