4 to 6
From test kitchen director Donna Deane
2 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 clove minced garlic
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced
1 cup diced daikon ( 1/2 -inch dice)
1/2 cup diced carrot ( 1/4 -inch dice)
1/2 cup peeled, seeded and diced cucumber ( 1/2 -inch dice)
1/4 cup sliced green onion
2 tablespoons chopped cilantro
3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton)
3 tablespoons lime juice
3 tablespoons fish sauce
2 tablespoons sugar
1. Heat a grill
over medium-high heat. Place the chicken in a medium bowl and rub all over with the olive oil and garlic. Season each piece with one-fourth teaspoon salt and a couple of grinds of black pepper.
2. Place the chicken
on the grill and cook until the meat is opaque and firm and a thermometer inserted into the center reads 165 degrees. Remove the chicken to a plate, squeeze a little juice from the halved lime over the chicken and allow to cool to room temperature, covered loosely.
3. In a large bowl,
toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a half-inch dice and toss with the salad.
4. In a small bowl,
combine the lime juice, fish sauce, sugar and a good grind of fresh black pepper. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.