Asian Chicken Salad

Ingredients

• • 1 boiled chicken*, pieced up
• • 1 cup roughly chopped cilantro, Thai basil, and Vietnamese cilantro (or substitute Italian basil and spearmint for Thai basil and Vietnamese cilantro)
• • 1 red onion cut into half-moons or rings, cover with water and add 2 Tablespoons cider vinegar, soak 15 minutes, drain and add to salad
• • Juice of 3-5 limes
• • 2 Tablespoons fish sauce (or to taste)
• • Pepper to taste

Instructions

1. Stir together all ingredients.
2. Leave in refrigerator for at lease 1/2 hour before serving.
3. Serve plain or on lettuce, or in wrap or pita pocket.
4. Notes: *Chicken should be covered with water. Add salt, carrot, celery, onion, and bay leaf. Bring to a boil and simmer for about 1½ hours, until the chicken begins to come apart. Whether you remove all the bones and skin for this recipe is strictly a matter of personal preference.