Asian Chicken Salad

• 1 pound chicken breast halved lengthwise
• 7 ounces chinese cabbage shredded
• 1 cucumber halved lengthwise, thinly sliced diagonally
• 1 green pepper thinly sliced
• 2 carrots peeled, cut into matchsticks
• 2 cups bean sprouts
• 3 tablespoons cilantro leaves
• 2 green onions thinly sliced diagonally
• 1/2 cup salad dressing storebought Asian

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, chinese cabbage, cucumber, green pepper, carrots, bean sprouts, cilantro, green onions, salad dressing storebought asian

Taken from www.yummly.com/recipe/Asian-Chicken-Salad-1405940 (may not work)