| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Asian, Chicken, Salads, Vietnamese | 6 | Servings |
INGREDIENTS
| 1 | lb | Shredded head cabbage |
| 1 | Bunch mint leaves | |
| 2 | lb | Chicken breast, cook |
| 1 | Small onion, thinly sliced | |
| 1 | Sm. carrot | |
| 1 | Dressing: | |
| 1 | t | Sugar |
| 1 | T | Oil |
| 2 | ves garlic, mashe 1/4 c Rice vinegar or lime juice 1 |
INSTRUCTIONS
Chopped red chili to taste Wash and de-stem mint leaves. Cut carrot in matchsticks. Shred the cooked chicken meat. In a large bowl, combine chicken with vegetables and mint leaves. Mix dressing ingredients together well. Pour dressing over and let stand 10 minutes before serving. From Doreen Otsuka. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 128.5mg
Sodium: 126.5mg
Potassium: 548.4mg
Carbohydrates: 7.1g
Fiber: 2.3g
Sugar: 4g
Protein: 48.1g