Recently I posted a recipe for my Junk in the Trunk Chicken. A super easy, healthy one dish meal that anyone can make.
Since it is just me and the Hubs in the house we always have at least half a chicken left over. Ok, who am I kidding. We have BARELY a half of chicken left over. We may be a fun loving couple but we are extremely serious when it comes to eating. So whatever parts of the chicken made it through the first round of Thunderdome I either freeze them, eat them the next day for lunch or I make my Asian Chicken Salad with dinner for another night that week.
First off you don’t need leftover chicken for this recipe. A couple of bone in breasts roasted ahead of time works too. I emphasize bone in because for this recipe shredded chicken works better and bone in chicken breast is way more moist (hate that word but gotta use it here) and easier to pull apart.
Second, the dressing for this salad should be made on the side and to your taste. If you are unaccustomed to some of these flavors they may be a little off putting at first. The dressing has lime, rice vinegar and fish sauce in it. And I know the mere mention of fish sauce has sent faces curling and retching in disgust but I implore you to give it a try.
Fish sauce is exactly what it sounds like. It is made of some type of fish, usually anchovies, salt and water. It is one of the key ingredients to seasoning Thai or Vietnamese food so chances are that even if you think you will hate fish sauce if you’ve had Asian cuisine then odds are you’ve already had it.
When it comes to the vinegar it is important to read the labels. If you can find brown rice vinegar great, but always, always make sure it is unseasoned and sugar free rice vinegar. Many of the seasoned rice vinegars have added sugar and that is no good.
I also say to make the dressing on the side to play with the flavors. See what you like more or see what you want less of. Plus any leftover dressing will keep for a couple of days if stored properly.
The main ingredient of this salad is cabbage. And cabbage has many healthy perks going for it.
The high content of vitamin C and sulphur in cabbage helps to detox the body. Cabbage also has lupeol, sinigrin and sulforaphane which are cancer preventative compounds.. These compounds stimulate enzyme activity and inhibit the growth of cancer tumors. The high potassium content in cabbage also helps keep your blood pressure in check by opening up blood vessels, easing the flow of blood.
And lastly cabbage was used by ancient Romans to relieve hangovers!! And Lord knows that some days it feels like I have a cabbage for head after one too many of just one more.
Asian Chicken Salad
- 1/2 Head of green cabbage
- 2 Carrots
- 2 – 3 Bone in chicken breasts cooked (Cook at 375 for 50 minutes) or leftover chicken shredded
- 1-2 Jalapenos. Seeded and chopped.
- Bunch of fresh mint
- 1/4 cup Fish sauce (or to taste)
- 1/2 cup of Brown rice vinegar (or to taste)
- Juice of 1-2 limes (or to taste)
- 1 Tablespoon fresh ginger grated or finely chopped
- 1-2 Cloves of garlic pressed or finely chopped.
Using a food processor or your own two hands thinly slice the cabbage and shred the carrots. Add to a large bowl with the chicken.
In a separate cup combine the fish sauce, vinegar, juice of the lime(s), ginger and garlic. Adjust to your favorite flavor profile.
Pour the dressing little by little over the salad so as to coat. And again, make sure it is to your liking. Then toss.
Allow the salad to sit for a bit to let the flavors meld. Go finish your laundry, take a shower. Give it anywhere between 15 minutes to an hour tossing every once in awhile.
Before serving add the jalapeno and the mint. Toss again.
Munch and crunch away.