Vietnamese Chicken and Mint Salad

This comes from Nigella Lawson. I have tried it several times now, it is very good as a take to work lunch. I substitute Splenda for the sugar, and it is only 3 weight watcher points.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  hot  Thai chile, seeded and minced
• 1  clove garlic, peeled and minced
• 1  tablespoon Splenda sugar substitute
• 1 1⁄2 teaspoons rice vinegar
• 1 1⁄2 tablespoons lime juice
• 1 1⁄2 tablespoons fish sauce (nuoc nam or nam pla)
• 1 1⁄2 tablespoons  vegetable oil
• 1⁄2 medium onion, finely sliced
•  black pepper
• 8  ounces white cabbage, shredded
• 1  medium carrot, grated
• 1  cup  cooked chicken breast, shredded or cut into fine strips
• 1  bunch mint

Directions

1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.
3. Pour dressing slowly over the salad and mix well.
4. Season with salt and pepper if needed, and garnish with additional mint.