Recipe: Martha Stewart's Vietnamese Chicken Salad

I found this at her web site. It was the only Oriental chicken salad listed there. I hope this is it.

Vietnamese Chicken Salad
Serves 4

1 skinless and boneless chicken breast
3/4 teaspoon chile paste
1 clove garlic, minced
1 1/2 tablespoons sugar
1 tablespoon rice-wine vinegar
3 tablespoons freshly squeezed lime juice
2 tablespoons Asian fish sauce (nam pla)
3 tablespoons peanut oil
6 cups shredded (12 ounces) savoy cabbage
1/2 cup fresh mint leaves, julienned
1/2 cup fresh cilantro leaves, julienned, plus sprigs for garnish
1 small red onion, thinly sliced lengthwise
1 small fresh red or green hot chile pepper
1/2 seedless cucumber, seeded, julienned
2 large carrots, peeled, julienned
1 red bell pepper, julienned
1/3 cup roasted roughly chopped peanuts

Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.

In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.

In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Per serving: 312 calories, 3 g fat, 44 mg cholesterol, 48 g carbohydrate, 1052 mg sodium, 25 g protein, 7 g dietary fiber.