Vietnamese Chicken Salad

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2 Servings

Ingredients:

1 lb. chicken breast, cooked: Can be cold (pre-cooked) or warm (freshly cooked)

1 large carrot, finely chopped

½ cup rice wine vinegar

1 tsp salt

1 packet stevia

½ red onion, thinly sliced

1 cup bean sprouts

2 cups cabbage, shredded (coleslaw mix works great for this)

½ small bunch mint, cleaned and sliced

½ small bunch cilantro, cleaned and sliced

Dressing:

1 Tb fish sauce (or soy sauce)

1/8 c water

1 packet stevia

1 Tb lime juice

1 clove garlic, finely minced

Directions:

Combine carrot, onion, and sprouts with vinegar, salt, and stevia in a large bowl. Cover, and let stand for 5-10 minutes. Drain and discard pickling liquid.
Shred or chop cooked chicken breast and place in large bowl. Add ‘pickled’ vegetables and fresh herbs.
Whisk dressing ingredients together and pour over salad. Toss gently and serve.

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