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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It takes a little work, but the end result is absolutely worth it! This makes 6 very generous serving. 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:
1. 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.
2. 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.
3. 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.
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