Vietnamese Chicken Salad

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Vietnamese Chicken Salad

salads, chicken, asian, vietnamese

1 x no 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 ts Sugar 1 tb Oil 2 Cloves garlic, mashe 1/4 c Rice vinegar or lime juice 1 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.