Title: Oriental Chicken and Cabbage Salad
Categories: Asian
Yield: 1 Servings

1 c Canned unsalted chicken
-broth
1 1/2 lb Skinless boneless chicken
-breasts; well trimmed
4 oz Snow peas; trimmed
1/3 c Rice wine vinegar
1/4 c Chopped fresh cilantro
1/4 c Low-sodium soy sauce
3 tb Minced fresh ginger
4 lg Garlic cloves; minced
2 ts Minced jalapeño chili; (with
-seeds)
1 ts Oriental sesame oil
1 pk Low-calorie sugar
-substitute; (1 gram )
5 1/4 c Sliced Napa or green cabbage
4 1/4 c Sliced red cabbage
2 c Sliced mushrooms
1 1/2 c Grated carrots
1 c Chopped green onions

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 1/3 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.)

6 Servings

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 on Mar 4, 1998