The Da Nang-to-Denver Quick-Pickled Cabbage & Poached Chicken Desk Escape

Instructions

1. 1

   Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium saucepan. This is the hot tub where our chicken will gently cook to juicy perfection.

   5 min

   Tip: Cover the pot to bring the water to a boil faster!

2. 2

   Step up to your departure gate (your cutting board!) and toss the julienned 1 large carrot and 1 cup radishes into a small bowl. Pour over 1/2 cup rice vinegar, add 1 tbsp granulated sugar, and 1/2 tsp kosher salt. Give it a quick massage with your fingers and set aside to quick-pickle.

   5 min

   Tip: Massaging the veggies slightly helps break down their cell walls so they absorb the tangy vinegar instantly.

3. 3

   Once the water is boiling, gently drop in the 1 lb boneless skinless chicken breasts. Immediately reduce the heat to an ultra-low simmer, cover the pot, and let it poach for 12 minutes.

   12 min

   Tip: Do not let it boil! A gentle simmer is the secret to chicken breast that shreds like a dream instead of chewing like a rubber shoe.

4. 4

   While the chicken is doing its thing, throw the shredded 3 cups green cabbage and 3 cups red cabbage into your absolute largest salad bowl. You need space to toss!

   5 min

   Tip: Buying pre-shredded cabbage mix is a totally valid chaotic-mom cheat code if you are short on time.

5. 5

   Grab your trusty mason jar. Add the 3 tbsp fish sauce, 3 tbsp lime juice, remaining 1 tbsp granulated sugar, 2 cloves garlic, and 1 tsp sambal oelek. Screw the lid on tight and shake it like you are trying to wake up a teenager for early morning soccer practice. Boom: instant Nuoc Cham dressing.

   3 min

   Tip: Taste the dressing directly from the jar; if it's too intense, add a splash of water, but remember it will mellow out once tossed with the heavy cabbage.

6. 6

   Transfer the poached chicken to your cutting board. Using two forks, shred the hot chicken into bite-sized pieces.

   5 min

   Tip: Shredding the chicken while it is still warm means it will soak up the dressing like a sponge.

7. 7

   Drain the pickled carrots and radishes, then dump them into the cabbage bowl along with the warm shredded chicken. Pour the shaken mason jar dressing all over the top. Add massive handfuls of the 1 cup fresh mint and 1 cup fresh cilantro, plus the 1/2 cup roasted peanuts. Toss everything aggressively until every single shred of cabbage is glistening with liquid gold. Serve immediately and enjoy your desk escape!

   3 min

   Tip: Don't skimp on the fresh herbs! They act as salad greens here, not just a garnish.