Serves 4, 3 Protein boxes and 1 Carboydrate box per serving

Ingredients

1 lb.	Skinless Chicken Breast Fillet
1 tsp.	Salt
1	1-inch Knob Fresh Ginger (bruised with a mallet, to release juices)
4 cups	Finely shredded Cabbage
1 medium	Carrot, finely shredded*
1 small	Red Onion, thinly sliced
½ cup	Radicchio
¼ cup	Mint Leaves
¼ cup	Vietnamese Mint Leaves (see note)

Dressing

2 Tbsp	Fish Sauce
2 Tbsp	Lime Juice
1 Tbsp	Vinegar
1 tsp	Sambal Chile Sauce
2 Tbsp	Sugar

To Finish

¼ cup Roasted Cashews 2 Tbsp Fried Shallots (see note) 2 Tbsp Chopped Coriander Leaves

Instructions

Cook chicken breasts in a pot of boiling water. Add salt and ginger to water. Continue boiling, with covered, for 10 minutes. Turn off heat and let chicken sit in water until cooked through. Remove chicken from water to cool. Once chicken is cool enough to touch, tear it into bite-size pieces and set aside.

Whisk all ingredients for dressing together in a large bowl. When sugar is thoroughly dissolved, add chicken, cabbage, carrot, red onion, radicchio and mints and mix well.

Arrange salad on four plates and finish with cashews, fried shallots and chopped coriander.

Note: You can find Vietnamese mint and fried shallots, which are sold in packages, at Asian markets, such as 99 Ranch.

*To prepare a more Jumpstart-friendly version of this recipe, substitute the carrots with cucumber or bell pepper and the sugar with Splenda.