Ingredients
| 1 |
lb chicken breast, skinless boneless , thinly sliced |
| 1 1/2 |
cups green onions, sliced, divided |
| 1/4 |
cup lime juice |
| 3 |
tablespoons Splenda |
| 1 |
clove garlic, finely minced |
| 2 |
tablespoons fish sauce |
| 8 |
oz. cole slaw, pre-shredded |
| 3/4 |
cup red bell pepper, cut into matchsticks |
| 3/4 |
cup yellow bell pepper, cut into matchsticks |
| 1/3 |
cup mint, fresh, finely chopped |
| 1/3 |
cup basil, fresh finely chopped |
| 1/3 |
cup cilantro, fresh finely chopped |
Directions
- Place chicken and 1/2 cup of the chopped green onions in a sauce pan. Fill pan with enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, cover, and let stand for 10 minutes. Drain and discard the onions, set aside.
- Place lime juice, Splenda, and garlic in a microwave safe bowl. Heat on high for 1 minute, or until Splenda has disolved. Let cool to room temperature, then add 2 tablespoons fish sauce.
- Place salad ingredients from the slaw through cilantro in a large bowl and toss together. Finely shred chicken and add to the salad. Pour lime juice mixture over the top and toss well to coat. Cover and refrigerate at least 1 1/2 to 2 hours. Serve with an optional sprinkle of finely chopped dry roasted peanuts.
Categories
Salads
|
