A link to %this page% was e-mailed
To make the chicken salad: Preheat an oven to 425 degrees F. Place a medium frying pan over high heat, about 1 minute. Meanwhile, brush the chicken breasts with oil and season with salt and white pepper, to taste. Place the chicken, skin-side down, into the hot pan. Sear the chicken breasts, about 2 minutes, then turn the breasts and cook another 1 minute. Transfer the chicken breasts to a sheet tray and bake in the oven, about 8 to 10 minutes, or until thermometer inserted into the thickest part of the meat reads 165 degrees F. Let chicken breasts rest, about 20 minutes. When chicken is cool enough to comfortably touch, shred it into thin strips using your hands. In a large bowl, add the shredded chicken, cabbage, basil, bean sprouts, carrots, and mint. Pour the Vietnamese dressing over the chicken mixture, and toss gently to coat. Divide the chicken salad among 4 serving plates or bowls and serve.
Serves: 4; Calories: 238; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 38 grams; Total carbohydrates: 17 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 86 milligrams; Sodium: 1525 milligrams