Thai chicken and Cabbage Salad - Recipe

:: I used the leftover chicken breasts from the other night and let me say the chicken was still incredibly moist and slightly spicy, perfect for this salad.  The salad is light and very refreshing as the base is made from crispy cabbage and an abundance of fresh herbs.  Not only was there plenty for two of us for dinner but we also have enough for two lunches tomorrow,
I love meals like that ::

   
    
     { Preparation & Cooking Time : 15 Min }
                Difficulty : Easy
               Meal Type : Thai Chicken
                     Serves : 1-2

     Ingredients
 • 2 chicken breasts, previously cooked, 
   skin and fat removed, shredded.
 • 2 small red onion, thinly sliced.
 • ½ napa cabbage, thinly sliced.
 • ½ cup firmly packed mint leaves, coarsely chopped.
 • 1/4 cup firmly packed coriander leaves, coarsely chopped.
 • 1 carrot, shredded.
 • 1 cucumber, halved, sliced thinly.
  FOR DRESSING:
 • 4 tablespoons lime juice.
 • 2 tablespoons fish sauce.
 • 3 tablespoons caster sugar
 • 1 tablespoon rice vinegar.
 • 2 large red chili, minced.

       Preparation Method
1. First Sprinkle salt over the onion, rub with your fingers, and set aside for 30 minutes. 
  Its Time to prepare the dressing, combine all ingredients in a small bowl, stirring to
  dissolve the sugar. Set aside for the flavors to blend. 

2. Now Just before serving, put the cabbage, vegetables, and herbs in a large bowl.
  Rinse the salted onion under running water, then squeeze dry and add to the salad base.
  Add the chicken and dressing, tossing to combine well.  Serve Hotly.
              
          ENJOY