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Place thinly sliced cabbage, carrot, cucumber, scallions, celery, mint leaves and coriander or parsley in large salad bowl. Cut chicken breasts in small cubes and soak in teriyaki sauce for about 5 minutes. Saute in wok or skillet for about 5 minutes until cooked. Add to salad mixture. In a separate bowl mix lemon juice, fish sauce (from oriental food store), sugar and crushed garlic. Stir until sugar is dissolved. Toss salad with dressing and allow to stand for 1/2 hour before serving. From the
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 68.4mg||21 %|
|Sodium 163.4mg||6 %|
|Potassium 347mg||9 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 12.5g|
|Protein 27.5g||39 %|
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Calories per serving: 177
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