Vietnamese Chicken Salad

• 2 lbs boneless skinless chicken breasts
• 3 tablespoons fresh lime juice
• 3 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 serrano chilies, finely chopped
• 3 cloves garlic, finely chopped
• 1 red onion, thinly sliced
• 1 cup bean sprouts
• 2 cups napa cabbage, shredded
• 23 cup cilantro, or basil or mint shredded
• to taste black pepper, freshly ground

1. Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
2. Remove from the liquid and cool.
3. Shred meat.
4. In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic.
5. Stir in onions, cover and let steep at room temperature 30 minutes.
6. Blanch bean sprouts in boiling water.
7. Drain and refresh with cold water.
8. In large bowl combine chicken, bean sprouts, cabbage and cilantro.
9. Add sauce and toss to mix well.
10. Grind black pepper over top and garnish with cilantro

chicken breasts, lime juice, fish sauce, rice vinegar, sugar, serrano chilies, garlic, red onion, bean sprouts, cabbage, cilantro, black pepper

Taken from www.food.com/recipe/vietnamese-chicken-salad-5402 (may not work)