Gỏi Gà Cabbage & Herb Salad with Chicken Breast

Ingredients

• 12 oz Chicken Breast
• 4 cups green cabbage, shredded fine
• 1 Carrot, julienned
• ½ red onion, shaved thin
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 red chile, minced
• Big handful mint and cilantro, torn
• ¼ cup roasted peanuts, chopped
• Crispy fried shallots, for topping

Method

1. Poach the Chicken Breast in barely simmering salted water until it reaches 165°F (74°C), about 12–14 minutes, then rest and shred into rough threads. (Tofu: pat dry and pan-sear instead.)
2. Whisk the lime juice, fish sauce, sugar, garlic, and chile until the sugar dissolves. Soak the red onion in it for 5 minutes to tame its bite.
3. Toss the cabbage, Carrot, shredded Chicken Breast, and herbs with the dressing, using your hands to work it in — squeeze gently so the cabbage relaxes slightly but keeps its snap.
4. Mound onto plates and finish with peanuts and fried shallots. Sits happily for an hour, which makes it a lunchbox hero.