Ingredients:
2 medium organic skinless, boneless chicken breast halves
½ red onion, halved and sliced
¼ cup lemon juice
3 tablespoons water
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon sweetener
1 tablespoon fish sauce (optional)
2 teaspoons grated fresh ginger
1-2 small chili peppers, halved seeded and thinly sliced
2 cloves garlic, minced
2 shallots, thinly sliced
5 cups shredded cabbage
1 cup coarsely shredded carrots
½ cup fresh cilantro leaves
1/3 cup unsalted, dry-roasted peanuts
Directions:
1. In a large skillet, combine the chicken, red onion, and enough cold water to cover. Bring to a boil over medium-high heat; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered for 20 minutes. (After standing, the meat should no longer be pink and the internal temperature should read 170 degrees.)
2. Using a slotted spoon, remove the chicken and onions to a medium bowl. Cover and chill for 30 minutes. Discard cooking liquid.
3. Meanwhile, for the dressing, whisk together in a small bowl the lemon juice, 1 tablespoon water, vinegar, oil, fish sauce (if using), ginger, chili peppers, and garlic. Wisk in the sweetener to dissolve; stir in the shallots.
4. In a very large salad bowl, combine the cabbage, carrots, and cilantro. Cover and chill until ready to serve, up to 24 hours.
5. When ready to serve, shred the chicken into bite-size pieces. Add the chicken and onions to the cabbage mixture. Pour dressing over, toss to coat, and top with the peanuts.
Makes 4 servings