Vietnamese Chicken Cabbage Salad

This incredibly light and healthy salad was adopted from onhealth.com. It can be eaten as a salad (great for picnics) or in a wrap or on bread as a sandwich. Enjoy

• Ready In: 30 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 16  ounces boneless skinless chicken breasts, shredded
• 3  tablespoons  freshly squeezed lime juice
• 2  tablespoons fish sauce
• 1  tablespoon vinegar (I used cider vinegar)
• 1  tablespoon sugar
• 1⁄2 teaspoon ground black pepper
• 1  cup  thinly sliced sweet onion
• 2  cups  finely shredded cabbage, savoy or 2  cups napa cabbage
• 3⁄4 cup carrot, shredded
• 1⁄2 cup mint leaf
• 1⁄2 cup basil leaves

Directions

1. Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.
2. Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.
3. Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.
4. Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.
5. Served chilled or at room temperature.