Here’s a quick and easy salad recipe that is as flavorful and nutritious as you can get. With absolutely no oil and nothing but fresh ingredients that are filled with powerful antioxidants, cancer fighters and heart disease fighters, you can’t find a more explosively vibrant salad that tastes sinful but is absolutely great for your body and spirit.

Serves 4-6


3 boneless, skinless chicken breasts

1 heart of Romaine lettuce, rinsed and chopped into bite size chunks

1/2 cucumber peeled and thinly sliced

3 green onions (scallions) thinly sliced

1/2 red onion, thinly sliced

14 cloves garlic, minced

1 tablespoon fresh Thai chilies (bird eye chili peppers), finely chopped

2 tablespoons lemongrass, finely minced

14 kafir lime leaves, finely minced (substitute 1 1/2 Tablespoon grated lime peel)

Juice of 3/4 lemon

2 tablespoons water

5 tablespoons fish sauce

3/4 tablespoon sugar

1/4 tablespoon cayenne pepper (optional)

3 tablespoons cilantro, chopped


In a medium sized pot, bring water to a vigorous boil then turn the heat down to medium high. Boil the chicken for about 30 minutes, depending on thickness.

Arrange the romaine lettuce on a serving platter.

In a large mixing bowl toss together the cucumber slices, green onions, red onion, garlic, chilies, lemongrass, lime leaves, lemon juice, water, fish sauce, sugar and cayenne pepper. Set aside.

When the chicken is thoroughly cooked, remove from the water and shred into thin slices. Mix the chicken in with the rest of the ingredients in the bowl and toss well until thoroughly mixed. Arrange the chicken on top of the romaine lettuce. Before serving, toss in the cilantro. Serve at room temperature or slightly chilled. This salad can be made one day in advance but do not mix in with the lettuce and cilantro until ready to serve.