Thai Chicken Salad (Larb Kai)

by Katie of:
1/2 Napa cabbage, julienned fine
4 chicken breasts, boneless & skinless
 6 tablespoons lime juice
1/4 cup Thai fish sauce
1 tablespoon sugar
2 medium shallots, finely chopped (or red onion)
2 green onions, thinly sliced
1/4 cup chopped cilantro
¼ c. chopped mint
1/2 T. lime zest
1 t. ground red chile flakes
2 c. steamed rice (optional)

Grill the chicken breasts until cooked through, about 6 minutes per side. Cool.  Chop finely (almost a mince). Add lime juice, fish sauce, sugar, shallots, green onions, cilantro, and mint to the chicken.  Very gently take a large spoon and toss. Starting with 1/2 teaspoon, add red chile flakes. Taste and add more if desired.  Serve on the Napa cabbage along with rice if desired.