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Southeast Asia

GOI GA Torn Chicken and Cabbage Salad

• 2 ea. Garlic gloves, minced
  
• 2 ea. Dried Red Chiles, Sliced thin and rehydrated
  
• 1/3 cup Sugar
  
• 1/2 Fresh Lime Juice
  
• 1/4 Fish Sauce
  
• 6 cups Julienne Green Cabbage
  
• 2 cups Napa Cabbage
  
• 3 cups Julienne Carrots
  
• 2 Tblsp. Julienne cilantro
  
• 1/4 cup Julienne Mint
  
• 2 ea. Julienne Red Peppers, seeds removed
  
• 2 ea. Chicken Breasts
  
• 1 cup Lightly Salted peanuts, crushed
  
• 1/4 cup Shrimp Chips

Method of Preparation for Dressing:

Combine chilies, garlic, sugar, lime juice and fish sauce. Mix until sugar is dissolved. Set aside.

Cover chicken with water and cook until done, approximately 20 minutes. Cool and pull apart into shreds.

Toss all ingredients and sprinkle with peanuts and shrimp chips.

Serves 4

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