For the salsa

1 chicken breast, about 7 to 8 ounces, cubed
1 clove garlic, minced
1 1/2 cup Napa cabbage, shredded
1 cup red cabbage, shredded
1 cup papaya, cut into matchsticks
1 cup carrots, shredded
1/2 cup daikon, shredded
1/4 cup green onion, minced
1/4 cup cilantro, chopped
1 tablespoon olive oil
1/2 lime, cut into wedges


For the dressing

1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon olive oil
2 cloves garlic, minced
1/2 to 1 jalepeno, or to taste



Sprinkle cubed chicken breast with salt and pepper, and add minced garlic. Set aside for a few minutes.


Over medium-high heat, heat a skillet or pan and add olive oil.


When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove when done, about seven minutes. Squeeze juice from a wedge of lime on the chicken, and set aside to cool.


In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya, daikon, green onion, and cilantro). Set aside.


In a small bowl, combine all salad dressing ingredients and mix together.


Pour dressing into a blender, and blend until emulsified.


Add chicken and dressing to salad, and mix to combine. Serve with a lime


Enjoy your meal!