Instructions: Preheat oven to 375. Place chicken in single layer on baking sheet. Cover with aluminum foil. Bake about 15 minutes until cooked through. Remove from oven, discard foil and let cool. Shred meat; set aside.

In bowl, stir together mint, ginger, garlic, chili, soy sauce, lime juice, honey and sesame oil. Set aside.

Remove 8 outer leaves from cabbage and reserve. Cut out core and finely shred remaining leaves; you should have about 4 cups. Set aside.

Bring large saucepan three-fourths full of water to a boil. Add noodles and cook, about 4 minutes, until tender. Drain and rinse under cold running water. Drain again and cut into 2 inch lengths.

In large bowl, combine shredded cabbage, chicken, cucumbers, carrots, green onions, noodles and soy sauce mixture. Let stand 20 minutes to allow the flavors to blend.

Line serving bowl with reserved cabbage leaves. Mound salad in center. Serve immediately.

Description: "If "chicken salad" reminds you of boring celery and tons of may, think again. This salad is a low-fat version thats bursting with spicy flavors from the Orient. In a hurry? Use leftover chicken and bagged shredded carrots."

NOTES : This was very good! I think next time Ill add some snow peas to it too.

As John says, "Light but filling!"

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