Chinese Chicken And Cabbage Salad

Recipe Ingredients

1 cup	237ml	Canned unsalted chicken broth
1 1/2 lbs	681g / 24oz	Chicken breasts - skinless boneless,
		Well trimmed
4 oz	113g	Snow peas - trimmed
1/3 cup	78ml	Rice wine vinegar
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1/4 cup	59ml	Low-sodium soy sauce
3 tablespoons	45ml	Fresh ginger-- minced
4 tablespoons	60ml	Garlic cloves - minced (large)
2 teaspoons	10ml	Jalapeno chili - minced
1 teaspoon	5ml	Chinese sesame oil
1		Low-calorie sugar substitute - (1 gram )
5 1/4 cups	1244ml	Napa or green cabbage - sliced
4 1/4 cups	1007ml	Red cabbage-- sliced
2 cups	474ml	Mushrooms-- sliced
1 1/2 cups	165g / 5.8oz	Carrots-- grated
1 cup	62g / 2.2oz	Green onions-- chopped

Recipe Instructions

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.)

Source:
Better Homes and Gardens

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