Vietnamese Chicken Salad Recipe – Sunset Magazine

Ingredients

• 1 piece (2 in.) fresh ginger, peeled and sliced
• 1/4 teaspoon salt
• 10 ounce boned, skinned chicken breast
• 1/4 cup lemon juice
• 1 1/2 tablespoons honey
• 2 tablespoons Asian fish sauce (nuoc nam or nam pla)
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon Asian red chili paste or dried hot chile flakes
• 6 cups very finely shredded cabbage
• 2 cups shredded carrots
• 2 cups shredded jicama
• 1 cup shredded English cucumber
• 1/2 onion, peeled and slivered
• 1/4 cup thinly sliced celery
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped fresh mint leaves
• 1 tablespoon toasted sesame seeds