Ingredients:

¾ pound turkey breast, cooked
salt and ground pepper
½ teaspoon garlic powder
½ bag shredded cabbage
¼ cup diced green onion
½ bag lettuce
½ cup of unseasoned rice vinegar
3 tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoon Splenda
2 tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro
fried noodles (handful)

Directions:

Mix the cabbage, lettuce, and green onion in a large bowl. Set aside. In a separate bowl, stir together the garlic powder, salt and pepper, vinegar, fish sauce, sesame oil, and sugar. Add the turkey and stir to coat with the dressing. Add the cabbage mixture and the Seranno chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 plates or bowls. Sprinkle with cilantro, fried noodles and serve.