Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalape?o, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.
Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
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|Serving Size: 1 Serving (528g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 65.8mg||20 %|
|Sodium 833mg||29 %|
|Potassium 759.3mg||20 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 13.5g|
|Protein 29.7g||42 %|
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Calories per serving: 270
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