Vietnamese Chicken Salad

Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices
run clear (about 30 minutes).
Remove from the liquid and cool.
Shred meat.

In small bowl, stir together lime juice, fish sauce, rice
vinegar, sugar, chile peppers and garlic.
Stir in onions.
Cover and
let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water.
Drain and refresh with
cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and
cilantro.
Add sauce and toss to mix well.