Manual

Asian Chicken Salad

Vietnamese flavors are the inspiration for this fresh and flavorful chicken salad.

Makes 4 cups

1 tablespoon fresh lime juice

1 to 2 teaspoons siracha sauce

¼ teaspoon fish sauce

3 tablespoons vegetable oil

2 thick, skinless, boneless chicken breasts

½ cup julienne-cut carrot (about 1 medium)

1 cup julienne-cut red cabbage (about 1 small wedge from a medium head)

¼ cup fresh mint leaves, chopped

¼ cup fresh cilantro leaves, chopped

1. Put the lime juice, siracha, fish sauce and oil into a large mixing bowl and stir. Reserve.

2. Put 2 tablespoons water into the bottom of the steam case. Insert the tray. Put the chicken breasts

onto the tray. Close the steam case and microwave for 5 minutes.*

3. Remove steam case from microwave, carefully open and let sit in the open position for 1 minute.

Chicken should reach an internal temperature of 165ºF.

4. When cool to the touch, cut chicken into small cubes. Add the small cubes to the large mixing bowl

with the reserved lime juice mixture. Add the carrots, cabbage, mint and cilantro. Toss to thoroughly

combine. Taste and adjust seasoning as desired.

*Suggested time is based on an 800-watt microwave. Alternatively, chicken can be steamed in the steam case

in the oven at 350ºF until chicken reaches an internal temperature of 165ºF, about 35 minutes.

Nutritional information per serving (based on 1 cup):

Calories 224 (51% from fat) • carb. 6g • pro. 22g • fat 13g • sat. fat 2g

chol. 54mg • sod. 117mg • calc. 91mg • fiber 2g