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Chicken- Vietnamese Salad Recipe


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     Chicken- Vietnamese Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 lb. boneless, skinless chicken breasts
1 1/2 c. chopped green onions, divided
1/4 c. fresh lime juice
3 T. sugar
1 garlic clove, minced
2 T. fish sauce
6 c. thinly sliced green cabbage
1 c. matchstick-cut carrots
3/4 c. julienne-cut red bell pepper
3/4 c. julienne-cut yellow bell pepper
1/2 c. finely chopped dry roasted peanuts
1/3 c. chopped basil
1/3 c. chopped mint
1/3 c. chopped cilantro

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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