Tip:If you don’t have a grill, you can cook the chicken indoors on a ridged grill pan over medium-high heat for the same amount of time.
Prepare a medium grill fire.
With a mortar and pestle, pound the shallots, jalapeno, sugar, and 1/8 tsp. pepper until the shallots are very soft (but not pureed) and liquid is released. Transfer to a large serving bowl and stir in the vinegar and fish sauce.
Season the chicken with 1/4 tsp. salt and 1/8 tsp. pepper and grill, turning once, until just cooked through, about 2 minutes per side. Let cool and then shred the chicken with your fingers into long thin strips, pulling the meat along its natural grain.
Toss the coleslaw mix into the vinegar mixture. Add the chicken, mint, and cilantro and combine well. Top with the peanuts and serve at room temperature.
This salad is a one-dish meal on its own, but for heartier appetites, pair it with a crisp baguette. Or serve Coconut Rice Pudding with Mango for dessert.
nutrition information (per serving):
7, Fat Calories
70, Saturated Fat
27, Monounsaturated Fat
11, Polyunsaturated Fat
Photo: Scott Phillips