Thai Citrus Chicken Salad

Ingredients:

For the Salad:

1, 7 oz Chicken Breast, Cubed
1 ½ cup Napa Cabbage, Shredded
1 cup Red Cabbage, Shredded
1 cup Papaya, Cut into Matchsticks
1 cup Carrots, Chopped
1/4 cup Green Onion, Minced
1/4 cup Cilantro, Chopped
1 Tbsp Olive Oil
Dash Salt and Pepper to Taste
1/2 Small Lime, Cut into Wedges

For the Dressing:

1 Tbsp Fresh Lime Juice
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 tsp Rice Vinegar
1 tsp Sugar
1/2 tsp Olive Oil
1/2 Jalapeno, Seeded

Directions:

1. Sprinkle cubed chicken breast with salt and pepper. Heat a skillet over medium-high heat and spray pan or add olive oil. When oil is hot, add chicken breast and cook, turning occasionally to brown on both sides. Remove the cooked chicken, squeeze juice from a wedge of lime on the chicken, and set aside to cool.
2. In a large bowl, mix together the rest of the salad ingredients (red and Napa cabbage, carrots, papaya, green onion, and cilantro). Set aside.
3. Pour all dressing ingredients into a blender, and blend until emulsified. Strain dressing to avoid large pieces of jalapeno. Add chicken and dressing to salad, and toss to combine. Serve with a lime wedge.