Place chicken and 1/2 c. green onions in medium saucepan; cover with water.
Bring to a boil over medium-high; cover, reduce heat and simmer 5 minutes. Remove from heat and let stand 10 mins.
Shred chicken with two forks.
Combine juice, sugar and garlic in small bowl; microwave on high for 20 seconds or until sugar melts (more like 30).
Cool to room temperature; stir in fish sauce.
Combine remaining onions, chicken, cabbage and rest of ingredients in large bowl.
Drizzle with juice mixture; toss well to coat.
Cover and let stand 5 minutes before serving.
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