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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 steamer. Insert the tray. Put the chicken breasts onto
the tray. Close the steamer and microwave for 5 minutes.*
3.
Remove steamer 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.
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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