Vietnamese Shredded Chicken and Cabbage Salad

Preparation:  20 min. Cooking: 20 min. Total: 40 min.
Recipe photo
  • 2 Cup chicken stock
  • 1 Asian poaching bouquets , containing ginger root, star anise, and scallion, cut into pieces
  • 1 1/2 Lb boneless, skinless chicken breast halves
  • 2 serrano or jalapeno peppers , very finely minced
  • 2 garlic cloves , crushed
  • 2 Tbsp sugar
  • 4 Fl Oz fish sauce
  • 4 Tbsp fresh grapefruit juice
  • 4 Tbsp fresh lime juice
  • 3 large fresh carrots , peeled and grated
  • 1/2 Lb shredded red cabbage
  • 1 Lb white cabbage , finely shredded
  • 2 Tbsp fresh mint , finely chopped
  • 3 Tbsp cilantro , leaves
  • 4 Tbsp toasted sesame seeds
  • 1 grapefruits , cut into sections, peeled and pithed, for garnish
  • 4 fresh mint sprigs , to garnish
  • 4 cilantro sprigs , for garnish
Bring chicken stock and poaching bouquet to a boil in a medium high-sided skillet. Lower the heat, simmer, cover, and cook for 5 minutes. Lightly salt the liquid if desired, add the chicken breasts, and poach for 8-10 minutes, or until chicken is done. The breasts will be firm to the touch when pressed with the back of a fork. Remove to a plate and cool slightly.

Shred the breast meat with 2 forks and chill, covered with plastic wrap. Place the chilies, garlic, and sugar in the bowl of a blender or mini food processor. Process to a spreadable consistency. Transfer to a small bowl, stir in the fish sauce, grapefruit juice, and lime juice.

Combine the carrots, cabbages, chicken, mint, cilantro, and sesame seeds and toss to mix in a large mixing bowl. Drizzle on the dressing and toss to coat well. Marinate for 15 minutes.

Turn the salad onto a serving platter. Garnish with grapefruit sections, fresh mint sprigs, and cilantro sprigs.
Calories
470 Cal
Fat
11 g
Carbs
30 g
Protein
62 g
Fiber
6.8 g
Sugar
18 g
Cholesterol
140 mg
Sodium
2800 mg


Nutrients

Fiber     6.8 g
Fat     11 g
Sugar     18 g
Carbs     30 g
Protein     62 g
Calories     470 Cal

Fats

Fat, Poly     3.3 g
Fat, Mono     3.9 g
Fat, Sat     2.5 g
Fat, Trans     0 g
Fat, Percent     21 %

Vitamins

Vitamin, K     38 mcg     32 %
Vitamin, A     10000 IU     340 %
Vitamin, B12     0.8 mcg     35 %
Niacin     28 mg     170 %
Riboflavin     0.4 mg     33 %
Vitamin, C     88 mg     98 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1.6 mg     100 %
Vitamin, E     1.1 mg     7.4 %
Panto, Acid     2.3 mg     46 %
Choline     180 mg     32 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     580 mg     83 %
Magnesium     160 mg     39 %
Copper     0.4 mcg     44 %
Fluoride     77 mcg     1900 %
Zinc     3.3 mg     30 %
Cholesterol     140 mg     1.1 %
Sodium     2800 mg     180 %
Selenium     51 mcg     93 %
Manganese     0.8 mg     11 %
Potassium     1400 mg     29 %
Iron     4 mg     51 %