Asian Chicken Salad

• 1 lb chicken breast, halved lengthwise
• 7 oz shredded Chinese cabbage
• 1 None cucumber, halved lengthwise, thinly sliced diagonally
• 1 None green pepper, thinly sliced
• 2 None carrots, peeled, cut into matchsticks
• 2 cups bean sprouts
• 3 tbsp cilantro leaves
• 2 None green onions, thinly sliced diagonally
• 1/2 cup storebought Asian salad dressing

1. Place chicken in a deep frying pan. Cover with cold water. Bring to a simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked through. Using a slotted spoon, transfer chicken to a heatproof plate. Cool, then shred the chicken.
2. Combine shredded chicken, cabbage, cucumber, pepper, carrot, bean sprouts, cilantro and green onions in a glass bowl. Pour dressing over and toss to combine. Serve.

chicken breast, cabbage, cucumber, green pepper, carrots, bean sprouts, cilantro, green onions, salad dressing

Taken from recipes-plus.com/api/v2.0/recipes/23856 (may not work)