For a colorful presentation, serve the salad in red cabbage leaves.
Recipe information
Yield
Serves 6
Ingredients
1 cup canned unsalted chicken broth
1 1/2 pounds skinless boneless chicken breasts, well trimmed
4 ounces snow peas, trimmed
1/3 cup rice wine vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-sodium soy sauce
3 tablespoons minced fresh ginger
4 large garlic cloves, minced
2 teaspoons minced jalapeño chili (with seeds)
1 teaspoon oriental sesame oil
1 1-gram packet low-calorie sugar substitute
5 1/4 cups sliced Napa or green cabbage
4 1/4 cups sliced red cabbage
2 cups sliced mushrooms
1 1/2 cups grated carrots
1 cup chopped green onions
Preparation
Step 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.
Step 2
Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
Step 3
Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
Step 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.)
Nutrition Per Serving
Per serving: calories
210; fat
3 g; sodium
512 mg; cholesterol
66 mg
#### Nutritional analysis provided by Bon Appétit
