Vietnamese Chicken Salad Recipe

Cut each chicken breast into five diagonal strips.

In a medium saucepan, combine the broth, ¼ of the scallions and ¼ teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes.

Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.

In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots and 4 tablespoons of the herbs.

In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes and the remaining ¼ teaspoon of salt.

Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons of chopped herbs and the peanuts.

Serve and enjoy!