The high levels of the phytonutrients allyl sulfide and saponin in GARLIC may protect against cancer and heart disease and promote a strong immune system. Bonus: Garlic contains allicin, a bacteria-fighter that may ward off infections.
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VIETNAMESE CHICKEN AND CABBAGE SALAD PREP 20 minutes COOK 12 minutes STAND 30 minutes 1¹⁄2 lb. skinless, boneless chicken breast halves 1 cup reduced-sodium chicken broth 2 garlic cloves, smashed ¹⁄4 tsp. black pepper Pinch salt 1 lime ¹⁄2 cup thinly sliced shallots ¹⁄4 cup fish sauce ¹⁄4 cup rice vinegar 3 Tbsp. cold water 2 tsp. honey or agave syrup
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fresh Thai chile pepper, seeded and finely chopped (tip, p. 23) cups shredded green cabbage cups shredded carrots cup snipped fresh cilantro cup snipped fresh mint cup snipped fresh Thai basil or basil cup finely chopped roasted peanuts
1. In a large saucepan combine chicken, broth, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, covered, 12 minutes. Remove from heat; let stand 30 minutes. (Temperature of chicken should reach 165°F. If not, return to simmer and cook until temperature is reached.) Remove and shred chicken; discard liquid.
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2. Meanwhile, for dressing, remove ¹⁄2 tsp. zest and squeeze 2 Tbsp. juice from lime. In a small bowl whisk together lime zest and juice and the next six ingredients (through chile pepper). 3. In an extra-large bowl combine shredded chicken, cabbage, carrots, cilantro, mint, and basil. Drizzle with dressing; toss to coat. Top with peanuts and, if desired, additional cilantro, mint, and/or basil. Makes 6 servings (1¹⁄2 cups each). PER SERVING 263 cal., 7 g fat (1 g sat. fat), 83 mg chol., 1,175 mg sodium, 16 g carb., 4 g fiber, 8 g sugars, 31 g pro.
EAT TO FEEL GOOD
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