Today's Super Bowl entertaining recipe: Chicken Salad with ...

First published in our files in 2006, this is not your usual choice for a Super Bowl party recipe. But it's a good dish, and different, so it's part of our two week extravaganza of Recipes from Our Files to celebrate the Super Bowl XVLII in New Orleans.

Chicken Salad with Cabbage and Mint

Makes 4 servings

4 cups chicken or vegetable broth or water

1 pound boneless skinless chicken breast (leftover chicken is fine; don't recook it)

2 tablespoons fish sauce

1 small head Napa, Savoy or green cabbage, cored and shredded

2 carrots, peeled and shredded

3/4 cup roughly chopped fresh mint, basil, cilantro or dill leaves

Salt and freshly ground black pepper to taste

1/2 teaspoon cayenne, or to taste

4 tablespoons freshly squeezed lime juice

Bring the stock to a boil in a medium saucepan over medium-high heat. Turn the heat to medium-low and add the chicken breast. Cook for about 10 minutes, or until the chicken breast is cooked through. Remove the meat; strain and reserve the stock for another use.

Cool the chicken; cut it into small pieces. Combine it with all but 1 teaspoon of the fish sauce, along with the cabbage, carrots, and 1/2 cup mint. Season with the salt, pepper and cayenne.

Dress the salad with the remaining fish sauce and the lime juice; mince the remaining mint and use as a garnish.

Source: http://www.nola.com/food/index.ssf/2013/01/todays_super_bowl_entertaining_5.html

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