Quick 'N Easy Vietnamese Chicken Salad

• 2 chicken breasts or 2 chicken thighs, cooked, boned, skinned, roughly shredded
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon ginger
• 2 chilies, finely chopped
• 3 garlic cloves, finely chopped
• 2 shallots or 1/2 red onion, finely sliced
• 2 cups bean sprouts
• 2 cups Chinese cabbage or 2 cups savoy cabbage, shredded
• 4 tablespoons vietnamese mint or 4 tablespoons mint, finely chopped

1. Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
2. Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
3. Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
4. Pour the dressing over the salad and toss all the ingredients together until they are well combined.
5. Serve as a light meal, or as a main dish over steamed rice.

chicken breasts, lime juice, fish sauce, sugar, ginger, chilies, garlic, shallots, bean sprouts, chinese cabbage, mint

Taken from www.food.com/recipe/quick-n-easy-vietnamese-chicken-salad-121519 (may not work)