Chinese Chicken Cabbage Salad
Yield
1 servingsPrep
8 minCook
0 minReady
9 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
napa (Chinese) cabbage
sliced thin |
|
½ |
sweet bell peppers
green and/or red, thinly sliced |
* | |
4 | ounces |
chicken breasts
poached, and shredded |
|
1 | tablespoon |
olive oil, extra-virgin
|
|
1 | tablespoon |
rice vinegar
|
|
1 | tablespoon |
soy sauce, dark
or to taste |
* |
1 | teaspoon |
maple syrup
or sugar |
|
½ | teaspoon |
sesame oil
|
* |
1 | tablespoon |
ginger
minced |
|
1 | medium |
garlic cloves
pressed |
* |
2 | tablespoons |
cilantro
chopped |
|
cashew nuts
or peanuts, opitonal |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
napa (Chinese) cabbage
sliced thin |
|
0.5 | each |
sweet bell peppers
green and/or red, thinly sliced |
* |
115.6 | ml/g |
chicken breasts
poached, and shredded |
|
15 | ml |
olive oil, extra-virgin
|
|
15 | ml |
rice vinegar
|
|
15 | ml |
soy sauce, dark
or to taste |
* |
5 | ml |
maple syrup
or sugar |
|
2.5 | ml |
sesame oil
|
* |
15 | ml |
ginger
minced |
|
1 | medium |
garlic cloves
pressed |
* |
3E+1 | ml |
cilantro
chopped |
|
0 |
cashew nuts
or peanuts, opitonal |
* |
Directions
Toss all ingredients together until evenly combined. Sprinkle with nuts if desired, and serve.
To poach chicken breast:
Place chicken breast in cold water with bay leaf, a few black peppercorns and/or Sichuan peppercorns, and salt.
Bring to a boil, then reduce to simmer, and cook for about 20 minutes or until internal temperature of chicken breast has reached 165 F degree. Let cool enough to handle, then shred it with two forks.