Chicken Salad (Low Cal)

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Chicken Salad (Low Cal)... chicken_salad.jpg (16529 bytes)

Bites Of Asia
(Yield: 6 Servings)

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Ingredients:
1/2 lb chicken breast (skinned)
1/2 cup white onion (thinly sliced)
3 tbsps cider vinegar
2 tbsps sesame seed
1 head cabbage (1.5 lb)
1/3 cup fresh mint leaves (chopped)
1/3 cup chopped fresh Vietnamese mint leaves (rau ram)
2 tbsps roasted, unsalted peanuts (crushed & chopped)
3 tbsps sweet & sour fish sauce (see recipe under sauces)

Preparation:
1. In a 4-5 qtz pan, boils 2 1/2 - 3 qtz of water under high heat. When water boils, add chicken and wait for water. When water returns to boil, turn off heat & let stand for 12 -17 minutes or until chicken is cooked in the thickest part (white if cooked). Remove chicken from water and let cool for 10-15 minutes.

2. Meanwhile, mix onion and vinegar. Let stand at least 15 minutes. In a 6-8 inch frying pan, stir sesame seed over medium heat until golden (6 minutes). Pour from pan. Pull cool chicken breast into fine shreds. Shred enough cabbage to make 6 cups using a knife.

3. Drain onion from vinegar. In a large bowl, combine chicken pieces, cabbage, onion, cilantro, and mints. Add peanuts, sesame seed, and sweet & sour fish sauce to chicken salad, and mix.