Vietnamese Chicken Cabbage Salad

Ingredients

• 2 chicken breasts
• 3 cups shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped peanuts
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon garlic, minced

Directions

1. Cook the chicken breasts in a skillet over medium-high heat for about 8 minutes, or until cooked through. Let cool and then shred.
2. In a large bowl, combine the cabbage, carrots, cilantro, mint, peanuts, and shredded chicken. Toss to combine.
3. In a small bowl, whisk together the rice vinegar, sesame oil, fish sauce, sugar, and garlic. Pour over the salad and toss to combine.
4. Serve immediately or chill in the refrigerator for up to 2 days.

Interesting Facts

• This salad is a great way to use up leftover cooked chicken.
• The fish sauce adds a unique umami flavor to the salad.
• The salad is a great source of protein, vitamins, and minerals.