Tuesday, May 3, 2011

vietnamese-style chicken salad

My husband's been cooking lately, and he made this fantastic salad.
It has very little fat and a wonderful recipe for helping to reduce body fat, while enjoying the taste of a good meal.

heat a gas grill to medium high:
Season chicken with 1/4 tsp salt and 1/8 tsp pepper and grill, turning once until cooked through. Approx 2 minutes each side. Let chicken cool. Shred it or cut it into cubes.

With a mortar and pestle pound 3 small shallots, 1 fresh jalepeno (cored & chopped & seeded if you want less heat), 1 TBS granulated sugar, & 1/8 tsp. pepper until the shallots are very soft (not pureed) & the liquid is released. Add 1/4 rice vinegar & 3 TBS fish sauce. put aside for now.

Put the salad mix together:
6 oz package coleslaw mix + 1 cup fresh mint leaves, + 1/4 cup cilantro leaves + 1/4 cup unsalted peanuts.
Mix dressing with salad mixture and chicken.

This is an amazing salad! You have wonderful carbohydrates, white chicken meat, and a good fat!
It doesn't get better than this....


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