1 (6- to 8-oz) boneless, skinless chicken breast, trimmed
¼ T table salt, plus salt for poaching chicken
6 T fish sauce
¼ C sugar
¼ C unseasoned rice vinegar
1 Thai chili, minced
1 garlic clove, minced
4 C shredded green cabbage
2 ounces (2 C) baby mizuna. baby arugula or other greens chopped coarsely
1 C shredded red cabbage
1 red bell pepper, stemmed, seeded, sliced thin
1 Persian cucumber, halved crosswise, sliced thin lengthwise
4 radishes, trimmed and sliced thin
¼ C chopped fresh cilantro, plus 2 T leaves
¼ C chopped fresh Thai basil
¼ C chopped fresh mint
¼ C salted dry-roasted peanuts, chopped
Notes: Substitute Italian basil for Thai basil. If you can't find Persian cucumber, use 1 cup of thinly sliced English cucumber. A mandoline makes quick work of evenly shredding the cabbage and slicing the radishes and cucumber.
Combine chicken, 4 C water, and 2 tsp salt in large saucepan. Cook over medium heat until water just begins to simmer, about 10 minutes. Cover pot; reduce heat to low; and gently simmer until chicken registers 160 degrees, 12 to 17 minutes.
Transfer chicken to plate or cutting board and let cool for 15 minutes. Shred into thin, bite-size strips.
Whisk fish sauce, sugar, vinegar, Thai chili, garlic, and salt in large bowl until sugar is dissolved. Add green cabbage, mizuna, red cabbage, bell pepper, cucumber, radishes, chopped cilantro, Thai basil, mint, and shredded chicken and toss thoroughly to combine. Top with cilantro leaves and peanuts. Serve.
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Who wants to heat up the stove on a hot summer day? This vegetable-dense Asian Chicken Salad has a tangy Cambodian sauce, shredded chicken and colorful veggies to please in the heat of summer.
America's Test Kitchen offers this salad recipe and a video for a tangy Asian main dish and veggie rich salad. Ingredients like fish sauce can be added to your pantry and let you explore other Asian recipes without a special trip to the store. If you or your family are not so adventurous, use vinegar and soy sauce as a substitute in this dressing.You can poach your chicken breast in the cool of the day or use rotisserie chicken. What are your go-to minimal cooking meals?
I like to make Crock-Pot Whole Chicken: a seasoned whole chicken (I just use salt and pepper) on a bed of root veggies like onion chunks or even balls of tin foil! This makes several chicken based meals and broth and no oven. The author of this recipe has several crock pot dishes. She got some from a compassionate co-worker who used to bring her crock-pot and ingredients to work and cooked a meal during the work day. On her way home from the job, she brought the hot meal to a sick friend!