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Chicken Salad – no mayo

Chicken Salad recipe by J. Meier

Chicken Salad recipe by J. Meier

1 lb. chicken breast
1/2 head napa cabbage (or regular cabbage) sliced into thin strips
3 carrots, peeled and cut into rounds (or grated)
1 cucumber, diced
1 red pepper, diced
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped fresh mint

1 jalepeno pepper, seeded and diced
3 Tbsp fresh lime juice
2 Tbsp Asian fish sauce
1 garlic clove, minced
1/2 tsp sugar or honey
1/4 tsp salt

Whisk dressing ingredients together or put in a glass jar and shake. Saute chicken breasts in a pan with olive oil and salt and pepper, or grill the chicken outside. Let chicken cool and then cut into small, bite-sized pieces. Put vegetables and herbs together in a large bowl. Add chicken and dressing. Toss well. Flavors will intensify if you let it sit a few hours or overnight. Will keep 1-3 days in the fridge, then will start to get a bit soggy.

© Recipe by Jennifer Meier & The Busy Girls (modern) Cookbook

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