Vietnamese Chicken Salad

Dieting in style - this chicken salad is tangy and delicious but gentle on the hips. For an even gentler recipe, it's also very nice if you steam or poach the chicken instead of frying it.

Serves 6: 190 calories per serve

1 small Chinese cabbage, finely shredded
2 tablespoons oil
2 onions, thinly sliced
500g (1lb) chicken thigh fillets, trimmed and cut into strips
¼ cup sugar
¼ cup fish sauce
1/3 cup lime juice
1 tablespoon white vinegar
2/3 cup chopped mint
2/3 cup chopped coriander (cilantro)

Cook the chicken and onion in the oil at high heat in a wok in two batches. Cool. Combine the sugar, fish sauce, lime juice, vinegar and ½ teaspoon salt and mix well until the sugar and salt are dissolved. Toss together the cabbage, chicken and onion, dressing, mint and coriander.

This is nice with some cashews tossed through as well.