Vietnamese Chicken Salad

• 2 pounds Boneless Skinless Chicken Breast
• 4 cups Low Sodium Chicken Broth
• 1 piece Ginger, 2- 3 Inches Long, Sliced
• 2 cloves Garlic, Divided
• 1 bunch Cilantro Stems And Roots If You Have Them
• 1/2 cups Chopped Cilantro Leaves
• 3/4 whole Savoy Cabbage, Thinly Sliced
• 1 cup Mint, Chopped
• 1 whole Large Carrot, Peeled And Grated
• 1/2 whole English Cucumber, Juilenned
• 1 package 100 Gram Package, Unsalted Peanut Pieces
• 6 Tablespoons Fish Sauce
• 6 Tablespoons Fresh Lime Juice
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons White Vinegar
• 2 whole Chili Peppers, Thinly Sliced

1. For the chicken:
2. Put chicken breast, chicken broth, ginger, 1 clove of garlic (thinly sliced), and cilantro stems into a pot. Bring to a boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat and let the chicken sit for 15 minutes.
3. Place cilantro leaves, cabbage and mint in a big mixing bowl. Put the carrot and cucumber in the bowl as well. Pour the peanuts over the top.
4. Take the chicken out of the broth and set it on a chopping board to cool down. Once cool shred the chicken with your hands and place in the large mixing bowl with the veggies.
5. For the dressing:
6. Add the fish sauce, lime juice, sugar, white vinegar, chili peppers and 1 garlic clove (minced) in a small bowl. Stir to dissolve sugar. Pour the dressing over the salad. Mix to combine if eating right away.
7. If you are making this ahead of time, do not pour the dressing over the salad until ready to eat.

chicken, chicken broth, ginger, garlic, cilantro, cilantro, savoy cabbage, carrot, cucumber, fish sauce, lime juice, sugar, white vinegar, chili peppers

Taken from tastykitchen.com/recipes/salads/vietnamese-chicken-salad/ (may not work)