CHICKEN AND CABBAGE SALAD


chicken-cabbage-salad

MAKES 4 SERVINGS

  • 3 (5-ounce) skinless boneless chicken breast halves
  • 1 cup reduced- sodium chicken broth
  • 1 cup water
  • 1 star anise
  • 4 whole black peppercorns
  • 1 quarter-size slice fresh ginger
  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice vinegar
  • 1 jalapeno pepper, seeded and minced (wear gloves when handling to prevent irritation)
  • 1 tablespoon reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • ¾ teaspoons xylitol
  • 3 teaspoons minced peeled fresh ginger
  • 1 medium head (about 1 pound) Napa cabbage, very thinly sliced
  • 1/3 onion, very thinly sliced
  • 1 yellow bell pepper, seeded and cut into thin strips

 

  1. Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes. Remove from the heat and let stand, covered, 7 minutes more. Drain the chicken, reserving the liquid for another use. When the chicken is cool enough to handle, shred into bite-size strips.
  2. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, xylitol, and minced ginger in a large bowl; add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately, or cover and shill up to 2 hours ahead.

 

Nutrition Per Serving

Serving size: (2 cups)

172 Calories, 3g Fat, 1g Saturated Fat, 58mg Cholesterol, 303mg Sodium, 10g Carbohydrates, 2g Fiber, 26g Protein, 131mg Calcium

 

 

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