VIETNAMESE CHICKEN SALAD (GOI-GA) VXPF81A

      Title: VIETNAMESE CHICKEN SALAD (GOI-GA) VXPF81A
  Categories: Asian, Vietnamese, Salads, Chicken
       Yield: 6 Servings
  
  
         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.

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