Makes 4 to 6 servings
5 cups shredded or cubed cooked white-meat chicken 1 head green cabbage (2 pounds), halved, sliced thin
1 cup shredded carrots
2 bell peppers, red & green, seeded, sliced very thin
½ cup bean sprouts, optional
3 scallions, white and green parts, minced
¾ cup fresh mint leaves
½ cup Thai or Asian basil
¼ cup chopped cilantro
1 cup roasted and coarsely ground peanuts
Asian Dressing (recipe below)
1. In a large bowl, mix the chicken, cabbage, carrots, red and green peppers, bean sprouts (if using), scallions, mint, basil and cilantro. May be made up to 24 hours ahead to this point and refrigerated, covered, until ready to serve.
2. When ready to serve, hold ¼ cup peanuts for garnish and stir remaining nuts into the salad. Add Asian Dressing, to taste, and toss salad to coat. Transfer salad to a serving bowl (or bowls); sprinkle reserved peanuts over top. Serve.
For the Asian Dressing: In a small saucepan, heat ¼ cup unseasoned rice or coconut vinegar with ½ cup sugar, 1 minced garlic clove and 1 small shallot, minced, until sugar dissolves. Off the heat, add ½ cup fish sauce, 1 tablespoon fresh lime juice and ½ teaspoon Asian chile paste or hot chile sauce; mix well. Makes about 1 cup.
Per serving: 471 calories, 47 grams protein, 35 grams carbohydrates, 26 grams sugar, 17 grams fat, 99 milligrams cholesterol, 2,066 milligrams sodium, 8 grams dietary fiber.