Vietnamese Chicken Salad

• 1 pound skinless, boneless chicken breasts
• 1 1/2 cups chopped green onions, divided
• 1/4 cup fresh lime juice
• 3 tablespoons sugar
• 1 garlic clove, minced
• 2 tablespoons fish sauce
• 6 cups thinly sliced green cabbage
• 1 cup matchstick-cut carrot
• 3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
• 3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
• 1/2 cup finely chopped dry roasted peanuts
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh cilantro

1. Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
2. Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
3. Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

skinless, green onions, lime juice, sugar, garlic, fish sauce, green cabbage, matchstick, red bell pepper, pepper, peanuts, fresh basil, fresh mint, fresh cilantro

Taken from www.myrecipes.com/recipe/vietnamese-chicken-salad-0 (may not work)