Asian Chicken Slaw

Asian Chicken Slaw


1 lb boneless, skinless chicken breasts (about 3)

3 tsp salt

2 Tbsp 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 about 2 1/2 lbs), shredded (about 2 1/2 quarts)

2 Tbsp cider vinegar

2 Tbsp Asian fish sauce

1 1/2 Tbsp 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


Rub the chicken breasts with 1 tsp of the salt and 1 Tbsp 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 tsp 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 Tbsp sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.