Vietnamese Chicken Salad

Little Devil loves Asian food.  I really thought this recipe would be a hit!  Turns out I was wrong.  I was the only one in the house that liked it.  Mr. Devilish Dish does not consider a salad and entrée.  Because his mantra is "Where's the Beef?"  Oh well, I can't win them all.  The cabbage and red onions turned her off.  I thought because it was called Vietnamese Chicken Salad I could trick her into liking two veggies she doesn't care for!  It's refreshing and colorful and full of crisp vegetables.  It's perfect for that hot weather that is still hanging around and refusing to let Fall do its' thing.  Regardless of what Little Devil thought, loved it,  and I think you will too.

Cool, with a little bit of spice!
Crisp and refreshing!

Vietnamese Chicken Salad

2 pounds boneless, skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon granulated sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely minced
1 red onion, very thinly sliced
2 cups Napa cabbage, shredded
2/3 cup cilantro (or Thai basil or mint if you prefer.  Or a combination!) chopped

Poach chicken over medium high heat, in a pot of lightly-salted water until juices run clear.  (approximately 30 minutes)  Remove chicken breasts and allow to cool.  Shred meat.  In a small bowl combine lime juice, sesame oil, rice vinegar, sugar, serrano peppers and garlic.  Add red onions.  Cover and let this mixture set at room temperature for approximately 30 minutes.  In a large bowl stir together chicken, cabbage and cilantro.  Add dressing, toss to combine. 

Prep Time:  Approximately 30 minutes     Cook Time:  Approximately 30 minutes