A food processor makes fast work of chopping the chicken breast for this Thai salad. When simmering, don’t overcook the chicken: It will get tough.
Slideshow: More Chicken Recipes
8 ounces chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon sugar
3 tablespoons water
1 ounce shallot (about 1/2 large shallot), thinly sliced
3 tablespoons plus 1 teaspoon fresh lime juice
1/2 teaspoon cayenne or other spicy chile powder
1 tablespoon plus 1 teaspoon fish sauce
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped cilantro
4 iceberg lettuce leaves
How to Make It
Cut the chicken into 1-inch chunks, then pulse in a food processor until coarsely chopped, about 10 one-second pulses.
In a small saucepan, dissolve the salt and sugar in the water over medium heat. Add the chicken and simmer, stirring frequently, until the chicken is just cooked, about 3 minutes. Turn off the heat and add the shallot, lime juice, cayenne, fish sauce, mint and cilantro. Stir, then spoon into the lettuce cups and serve.
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