Vietnamese Chicken Salad (0 points)

2 servings (1/2 salad + 1/2 chicken)

Ingredients:

8 oz ground chicken breast/sliced chicken breast

1 tbsp soy sauce

1 tbsp lime juice

1 tsp minced garlic

1 tsp dried cilantro

1/2 tsp fish sauce

1 pinch red pepper flakes

8 oz coleslaw mix

2 oz cucumber, thinly sliced

1 oz red onion, thinly sliced

1 oz bell pepper, thinly sliced

1-2 tbsp fresh basil/mint leaves, sliced thin

Directions:

Add the ground chicken breast/sliced chicken breast to a container. Set aside.

In a small bowl combine the soy sauce, lime juice, minced garlic, cilantro, fish sauce and red pepper flakes. Mix well.

Pour the sauce over the ground chicken breasts/sliced chicken breast, mix and seal the container. Allow it to marinate for at least 1/2 hour up to 24 hours in the refrigerator.

Meanwhile, make up the salad with the coleslaw mix, cucumber, red onion, red pepper and basil/mint. Toss to mix. Set aside.

Fry up the ground chicken breasts/sliced chicken breast until cooked and serve on top of the mixed salad.

Suggested Serving: Serve the chicken salad topped with peanut butter, sliced green onions, chopped almonds and toasted sesame seeds.