Steamed Chicken Salad

Recipe Ingredients

2		Bone-in chicken breasts
3		Green onions - cut in thirds
2 tablespoons	30ml	Slivered ginger root
4 sections		Cilantro
1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Minced ginger root
1 teaspoon	5ml	Sugar
1		Garlic clove - minced
1		Sesame oil
		Dandelion greens
2 cups	474ml	Shredded red cabbage
16		Japanese cucumber - thin slices
2		Roma tomatoes - diced

Recipe Instructions

Put chicken breasts in single layer in steamer basket set over simmering water. Sprinkle onions and slivered ginger over chicken, then top each chicken breast with 1 sprig cilantro. Steam chicken until meat is no longer pink near bone, 15 to 20 minutes.

Remove from steamer and cool to room temperature. Remove skin and bones from chicken. Slice chicken crosswise into pieces. Set aside.

To make dressing, combine vinegar, soy sauce, minced ginger, sugar, garlic and sesame oil. Arrange a few dandelion greens on each of 2 plates, then top each with red cabbage.

Arrange cucumbers on plates. Top with sliced chicken breasts and chopped tomatoes. Garnish chicken with remaining cilantro. Serve with dressing.

This recipe yields 2 servings.

Each serving: 254 calories; 1,131 mg sodium; 99 mg cholesterol; 3 grams fat; 13 grams carbohydrates; 43 grams protein; 1.56 grams fiber.

Source:
The Los Angeles Times, 10-20-1999

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