Vietnamese Chicken And Mint Salad

1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.

2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.

3. Pour dressing slowly over the salad and mix well.

4. Season with salt and pepper if needed, and garnish with additional mint.

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Nutrient	Quantity
Total fats	21.7683 g
Protein	47.7046 g
Carbohydrates	14.8657 g
Energy	444.1832 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0443 g
Water	322.345 g
Aspartic acid	0.2065 g
Calcium, Ca	320.4629 mg
Lutein + zeaxanthin	158.84 g
Fiber, total dietary	2.7968 g
Carotene, beta	5061.3562 g
Niacin	3.8344 mg
Vitamin A, RAE	578.8838 g
Arginine	0.1351 g
Riboflavin	0.4123 mg
Tocopherol, beta	0.0061 mg
Glutamic acid	0.4046 g
Sodium, Na	2319.1571 mg
Fatty acids, total saturated 16:1 undifferentiated	0.036 g
Total lipid (fat)	21.7683 g
Manganese, Mn	0.2754 mg
Fructose	1.1834 g
Proline	0.0493 g
Fatty acids, total saturated 16:0	1.9012 g
Fatty acids, total saturated 8:0	0.6732 g
Sucrose	2.8433 g
Choline, total	161.5142 mg
Sugars, total	6.6196 g
Serine	0.0581 g
Fatty acids, total saturated 10:0	0.7549 g
Fatty acids, total saturated 18:0	0.6542 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.5747 mg
Selenium, Se	41.3217 g
Ash	9.0789 g
Fatty acids, total saturated 18:1 undifferentiated	2.5078 g
Pantothenic acid	0.3118 mg
Phenylalanine	0.059 g
Copper, Cu	0.6441 mg
Betaine	0.3444 mg
Thiamin	0.3525 mg
Retinol	69.08 g
Methionine	0.0161 g
Iron, Fe	3.7538 mg
Carbohydrate, by difference	14.8657 g
Phosphorus, P	454.9562 mg
Folate, total	72.1688 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0524 g
Lycopene	0.61 g
Alanine	0.0899 g
Cholesterol	113.3333 mg
Valine	0.0649 g
Fatty acids, total saturated 18:2 undifferentiated	0.4889 g
Glycine	0.051 g
Carotene, alpha	2120.97 g
Glucose (dextrose)	1.5795 g
Fatty acids, total saturated 14:0	3.3526 g
Zinc, Zn	2.6136 mg
Isoleucine	0.0617 g
Fatty acids, total saturated 12:0	9.588 g
Fatty acids, total polyunsaturated	0.806 g
Leucine	0.0888 g
Tocotrienol, alpha	0.0394 mg
Vitamin A, IU	10433.2805 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	72.1688 g
Tryptophan	0.0175 g
Vitamin C, total ascorbic acid	15.5462 mg
Phytosterols	27.63 mg
Fatty acids, total saturated 6:0	0.0408 g
Starch	0.8723 g
Tyrosine	0.0368 g
Vitamin B-12	2.3963 g
Vitamin K (phylloquinone)	13.7246 g
Fatty acids, total saturated	16.9649 g
Histidine	0.036 g
Fatty acids, total monounsaturated	2.5434 g
Threonine	0.1333 g
Folate, food	72.1688 g
Vitamin E (alpha-tocopherol)	2.3764 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0753 g
Magnesium, Mg	107.9683 mg
Lysine	0.0948 g
Potassium, K	913.1677 mg
Cystine	0.0553 g
Fluoride, F	2.557 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Chicken breast	1 cup	0	0	0
Carrot	1	25.01	5.8438	0.1464
Onion	0.5	22	5.137	0.055
black pepper	0	0	0	0
Vegetable oil	1.5 1/2	175.848	0	20.4
lime juice	1.5 1/2	5.6719	1.9103	0.0159
mint	1 bunch	0	0	0
rice vinegar	1.5 1/2	201.7333	0	1.1333
fish sauce	1.5 1/2	9.45	0.9828	0.0027
white cabbage	8 ounces	201.7333	0	1.1333
splenda sugar substitute	1 tablespoon	201.7333	0	1.1333
thai chile	1 hot	201.7333	0	1.1333