Oriental Chicken and Cabbage Salad
Yield: 1 Servings
1 c Canned unsalted chicken -broth 1 1/2 lb Skinless boneless chicken -breasts; well trimmed 4 oz Snow peas; trimmed 1/3 c Rice wine vinegar 1/4 c Chopped fresh cilantro 1/4 c Low-sodium soy sauce 3 tb Minced fresh ginger 4 lg Garlic cloves; minced 2 ts Minced jalape?o chili; (with -seeds) 1 ts Oriental sesame oil 1 pk Low-calorie sugar -substitute; (1 gram ) 5 1/4 c Sliced Napa or green cabbage 4 1/4 c Sliced red cabbage 2 c Sliced mushrooms 1 1/2 c Grated carrots 1 c Chopped green onions 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.) 6 Servings Per serving: calories, 210; fat, 3 g; sodium, 512 mg; cholesterol, 66 mg Bon App?tit Light And Easy NOTES : For a colorful presentation, serve the salad in red cabbage leaves.