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Salad: Vietnamese Chicken Salad

Source of Recipe

Brownsugar722


List of Ingredients

1-1/3 pounds bonesless skinless chicken breasts (approx. 4)
1 cup no salt added chicken broth
4 scallions including green tops, chopped
1-1/4 pounds green cabbage (about 1/2 head) shredded (about 4 cups)
3 carrots, grated
6 tablespoons chopped fresh mint and/or cilantro (optional)
1/4 cup lime juice (about 2 limes)
1/4 cup white wine
4 teaspoons Splenda
1/4 teaspoon dried red pepper flakes
1/4 cup water chestnuts


Recipe

Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, and 1/4 of the scallions. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 more minutes. Remove the chicken from the pan and shred it.

In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and the 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, wine, splenda, and the red-pepper flakes. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and water chestnuts.

MENU SUGGESTIONS: This crunchy Asia-flavored salad will taste even more refreshing served with tropical fruit, such as pineapple, mango, papaya, or star fruit.