2 chicken breast halves, each ½ lb.
Salt and freshly ground pepper, to taste
½ small head of green cabbage
½ small head of iceberg lettuce
½ cup unseasoned rice vinegar
3 Tbs. fish sauce
1/3 tsp. olive oil
2 tsp. Splenda or stevia
2 tbs. seeded and minced serrano chili
½ cup of chopped cilantro

Preheat an oven to 350 ⁰F.
Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife (30-35 minutes). Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2inch cubes.
Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the small possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.
In a bowl, stir together the vinegar, fish sauce, olive oil, and Splenda/stevia. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Gently turn the side and distribute evenly.
Divide the salad among 4 individual bowls or plates. Sprinkle with cilantro and serve.

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