Why This Recipe Works

This layered, nuanced salad is based on a recipe from Nite Yun, chef and owner of Nyum Bai, a Cambodian restaurant in Oakland, California. To ensure that the lean chicken breast meat didn't dry out during cooking, we gently poached the breast in simmering salted water. After pulling the chicken into thin shreds, we tossed it with thinly sliced cabbage and a boldly flavored dressing of spicy minced Thai chile, fresh garlic, sugar, rice wine vinegar, and umami-rich fish sauce. Plenty of fresh mint, cilantro, and Thai basil tossed in right before serving make this salad ultrafresh.

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Before You Begin

This recipe is adapted from a dish by Nite Yun, owner and chef of Nyum Bai, a Cambodian restaurant in Oakland, California. You can substitute Italian basil for Thai basil. If you can't find Persian cucumber, use 1 cup of thinly sliced English cucumber. A mandoline makes quick work of evenly shredding the cabbage and slicing the radishes and cucumber.

Instructions

Combine chicken, 4 cups water, and 2 teaspoons salt in large saucepan. Cook over medium heat until water just begins to simmer, about 10 minutes. Cover pot; reduce heat to low; and gently simmer until chicken registers 160 degrees, 12 to 17 minutes.

Transfer chicken to plate or cutting board and let cool for 15 minutes. Shred into thin, bite-size strips.

Whisk fish sauce, sugar, vinegar, Thai chile, garlic, and salt in large bowl until sugar is dissolved. Add green cabbage, mizuna, red cabbage, bell pepper, cucumber, radishes, chopped cilantro, Thai basil, mint, and shredded chicken and toss thoroughly to combine. Top with cilantro leaves and peanuts. Serve.