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Oriental Chicken And Cabbage Salad

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Canned unsalted chicken broth

  2. 1 1/2 lbs 681g / 24oz Skinless boneless chicken breasts - well trimmed

  3. 4 oz 113g Snow peas - trimmed

  4. 1/3 cup 78ml Rice wine vinegar

  5. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  6. 1/4 cup 59ml Low-sodium soy sauce

  7. 3 tablespoons 45ml Minced fresh ginger

  8. 4 tablespoons 60ml Garlic cloves - minced (large)

  9. 2 teaspoons 10ml Minced jalapeno chili - (with seeds)

  10. 1 teaspoon 5ml Oriental sesame oil

  11. 1 Low-calorie sugar substitute - (1 gram )

  12. 5 1/4 cups 1244ml Sliced Napa or green cabbage

  13. 4 1/4 cups 1007ml Sliced red cabbage

  14. 2 cups 474ml Sliced mushrooms

  15. 1 1/2 cups 165g / 5.8oz Grated carrots

  16. 1 cup 62g / 2 1/5oz Chopped green onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.

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

  4. Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)

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