Vietnamese Inspired Chicken & Cabbage Salad

• 2 cooked chicken breast, pulled or shredded
• 1 small head of Savoy Cabbage (about 5 cups) thinly sliced
• 1 cup julienned carrots
• 6-7 Spring green onion tops, thinly sliced
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped
• Nuoc cham Inspired Salad Dressing
• 1/4 cup water or coconut water (the clear stuff, not milk or cream)
• 2-3 Tbls fresh lime juice (to taste)
• 2 Tbls fish sauce
• 1 1/2 Tbls honey (omit for 21DSD & Whole30 plans)
• 1/2 tsp apple cider vinegar
• 1 Tbls mild flavored Olive Oil or other oil
• 1/2 chopped red seeded chili is optional

1. If I can, I use leftover roasted chicken. Otherwise I roast the chicken breasts. This makes the chicken very moist and easily pulled. To roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minuets or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred.
2. Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips.
3. Roughly chop the herbs and place all the above ingredients into a large bowl.
4. In a seperate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
5. Pour the Dressing over the salad, toss and serve with Sriracha Chilie Sauce or other chili sauce.
6. Feel free to play with the salad dressing ratios to suit your taste

chicken, head of savoy cabbage, carrots, onion tops, mint leaves, basil, cilantro, chueam inspired salad dressing, water, lime juice, fish sauce, honey, apple cider vinegar, olive oil, red seeded chili

Taken from www.epicurious.com/recipes/member/views/vietnamese-inspired-chicken-cabbage-salad-52902371 (may not work)