Ingredients
- 1 piece (2 in.) fresh ginger, peeled and sliced
- 1/4 teaspoon salt
- 10 ounce boned, skinned chicken breast
- 1/4 cup lemon juice
- 1 1/2 tablespoons honey
- 2 tablespoons Asian fish sauce (nuoc nam or nam pla)
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon Asian red chili paste or dried hot chile flakes
- 6 cups very finely shredded cabbage
- 2 cups shredded carrots
- 2 cups shredded jicama
- 1 cup shredded English cucumber
- 1/2 onion, peeled and slivered
- 1/4 cup thinly sliced celery
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint leaves
- 1 tablespoon toasted sesame seeds
Description
NOTES: Chicken Is An Accent Rather Than A Main Ingredient, Making This Salad Perfect As An Appetizer Or A Light Lunch.
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