Vietnamese Chicken Salad

2          tablespoons fresh lime juice

1          tablespoon sriracha sauce

½         teaspoon fish sauce

4          tablespoons grapeseed or vegetable oil

4         
cups steamed chicken*, cut into small cubes

½        
cup julienne-cut carrot
(about 1 medium)

1         
cup julienne-cut red cabbage (about 1 small wedge from a medium head)

½         cup fresh mint leaves, chopped

½         cup fresh cilantro leaves, chopped

Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g

*See steaming guide on page 8 for directions.

1.
Put the lime juice, sriracha, fish sauce and oil together into a large mixing bowl and stir.

2.
Stir together the chicken, carrot, cabbage, mint and cilantro. Toss to thoroughly combine.

3.
Taste and adjust seasoning as desired.