Vietnamese Mango & Chicken Salad

Adapted from Eating Well's Vietnamese Mango & Chicken Salad

Makes: 2 servings, 2 2/3 cups each
Serving Size: 2 2/3 cups each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients
3 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon light brown sugar
1 tablespoon fish sauce (see Tips)
1 tablespoon minced garlic
1 cup shredded cooked chicken (about 8 ounces; see Tips)
1-2 cups thinly sliced napa, savoy, and/or red cabbage
2-3 cups mixed baby lettuces
1 mango, chopped
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1 fresh serrano or jalapeño pepper, minced 

Directions
Poach chicken to quickly cook it.  Place boneless, skinless chicken breasts in a skillet or saucepan.  Add lightly salted water to cover and bring to a boil.  Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size.  (Eight ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken.)  

Combine lime juice, oil, brown sugar, fish sauce and garlic in a large bowl.  Puree with an immersion blender.  Add chicken, stir to coat and allow to marinate for 5 minutes.

Add cabbage, lettuce, mango, carrot, mint, scallions and pepper to the chicken; toss to combine.  

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 389
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 65 mg	22 %
Sodium 960 mg	40 %
Potassium 921 mg	26 %
Total Carbohydrate 46 g	15 %
Dietary Fiber 9 g	34 %
Sugars 31 g
Protein 30 g	59 %
Vitamin A	64 %
Vitamin C	185 %
Calcium	10 %
Iron	19 %