Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise. Set aside. In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside. In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve. Serves 6. Cuisine: "Vietnamese" Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 6|
|Calories from Fat: 94 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 76.8mg||24 %|
|Sodium 589.4mg||20 %|
|Potassium 679mg||18 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.2g|
|Protein 26.4g||38 %|
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Calories per serving: 282
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