1 lb boneless and skinless chicken breasts
Chicken broth or water to cover
3 heaping Tablespoons of crushed pineapple, drained or 1 mango
1/2 c chopped fresh mint
1/2 c chopped cilantro
1/2 c torn Thai Basil leaves (yes there is a difference between Italian basil and Thai basil)
2 Thai or Jalapeno chilies, sliced thin
1 head Boston lettuce, leaves separated
3 c chopped cabbage
1 T mayonnaise
Chopped Peanuts and Fried Onions or Shallots for Garnish
Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a pot. Cover with chicken broth or water and herbs and spices of your choice.
Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
Make dressing by whisking all ingredients together in a large bowl.
Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.
Keywords: Asian, chicken salad, Thai chicken salad, salads, mains, appetizer