Ingredients:
1 lb skinless, boneless chicken breast halves
1/3 cup chopped fresh mint
1/4 cup peeled and minced fresh ginger
3 large cloves garlic, minced
1 large jalapeno chile, minced
1/4 cup reduced sodium soy sauce
3 tablespoons lime juice
3 tablespoons honey
2 teaspoons asian sesame oil
1 head napa cabbage 1 1/4 lb
3 oz dried rice noodles
2 cucumbers, peeled, halved, seeded, and sliced
2 cups shredded carrots
6 green onions, chopped

Instructions:
Preheat oven to 375 degrees fahrenheit. Place the chicken in a single layer on a baking sheet. Cover with aluminum foil. Bake until cooked through, about 15 minutes. Remove from the oven, discard the foil, and let cool. Shred the meat; set aside.

In a bowl, stir together mint, ginger, garlic, chile, soy sauce, lime juice, honey, and sesame oil. Set aside.

Remove 8 of the outer leaves from the cabbage head and reserve. Cut out the core and then finely shred the remaining leaves; you should have about 4 cups. Set aside.

Bring a large sauce pan three-fourths full of water to a boil. Add the noodles and cook until tender, about 4 minutes. Drain and rinse under cold running water. Drain again and cut into 2 inch lengths.

In a large bowl, combine the shredded cabbage, chicken, cucumbers, carrots, greeen onions, noodles, and soy sauce mixture. Let stand for 20 minutes to allow the flavors to blend.

Line a service bowl with the reserved cabbage leaves. Mound the salad in the center. Serve immediately.

Reference:Time Life Books. Fresh & Light. San Francisco, California: Weldon Owen Inc, 1998.

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