Title: Vietnamese Chicken Salad
Categories: Stewart5
Yield: 6 servings

1 Boneless skinless chicken
-breast
3/4 ts Chile paste
1 Garlic clove; minced
1 1/2 tb Sugar
1 tb Rice-wine vinegar
3 tb Freshly-squeezed lime juice
2 tb Vietnamese fish sauce
3 tb Peanut oil
6 c Shredded savoy cabbage -;
-(12 oz)
1/2 c Mint leaves; julienned
1/2 c Cilantro leaves; julienned
Extra cilantro leaves; for
-garnish
1 sm Red onion; thinly sliced
Lengthwise
1 sm Fresh red or green hot chile
-pepper
1/2 Seedless cucumber; julienned
2 lg Carrots; peeled, julienned
1 Red bell pepper; julienned
1/3 c 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 two-pronged 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, rice-wine
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 -
" 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 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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