Oriental chicken and cabbage salad

1 Servings

Ingredients

Quantity Ingredient
1 cup Canned unsalted chicken broth
1½ pounds Skinless boneless chicken breasts; well trimmed
4 ounces Snow peas; trimmed
⅓ cup Rice wine vinegar
¼ cup Chopped fresh cilantro
¼ cup Low-sodium soy sauce
3 tablespoons Minced fresh ginger
4 larges Garlic cloves; minced
2 teaspoons Minced jalapeño chili; (with seeds)
1 teaspoon Oriental sesame oil
1 pack Low-calorie sugar substitute; (1 gram )
5¼ cup Sliced Napa or green cabbage
4¼ cup Sliced red cabbage
2 cups Sliced mushrooms
1½ cup Grated carrots
1 cup Chopped green onions
6 Servings

Directions

Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain.

Set aside.

Boil broth until reduced to ⅓ cup, about 7 minutes. Transfer to bowl; cool.

Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.

Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine. (Can be made 6 hours ahead. Cover; chill.) Per serving: calories, 210; fat, 3 g; sodium, 512 mg; cholesterol, 66 mg Bon Appétit Light And Easy

NOTES : For a colorful presentation, serve the salad in red cabbage leaves.

Posted to MC-Recipe Digest by shade <liveoak@...> on Mar 4, 1998

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