Nutrition per serving may change if servings are adjusted.
3 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon light brown sugar
1 tablespoon fish sauce (see Tips)
1 tablespoon minced garlic
1 cup shredded cooked chicken (about 8 ounces; see Tips)
2 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
1 mango, chopped
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1 fresh serrano or jalapeño pepper, minced
Combine lime juice, oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and allow to marinate for 5 minutes.
Add napa and red cabbage, mango, carrot, mint, scallions and pepper to the chicken; toss to combine.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Poach chicken to quickly cook it for recipes that call for cooked chicken. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken.)
385 calories;10 g fat(1 g sat); 7 g fiber; 50 g carbohydrates; 27 g protein; 118 mcg folate; 60 mg cholesterol; 35 g sugars; 7 g added sugars; 8860 IU vitamin A; 141 mg vitamin C; 180 mg calcium; 3 mg iron; 706 mg sodium; 875 mg potassium
Vitamin C (235% daily value), Vitamin A (177% dv), Folate (30% dv), Potassium (25% dv), Iron (19% dv), Calcium (18% dv), Magnesium (17% dv)