Ingredients

• 1 pound boneless, skinless chicken breasts (about 3)
• 3 teaspoons salt
• 2 tablespoons Asian sesame oil
• 1/2 jalapeño pepper, seeds and ribs removed, sliced
• 1-inch piece fresh ginger
• 2 cups water
• 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
• 2 tablespoons cider vinegar
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 1/2 tablespoons lime juice
• 3 carrots, grated
• 3 radishes, grated
• 4 scallions including green tops, chopped
• 1 tart apple, such as Granny Smith, cored and grated
• 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination

Directions

Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Credit:

Quick From Scratch Soups & Salads, Food & Wine, 1998