Recipes Oriental Chicken and Cabbage Salad (Entree)

Number of Servings
    • 1 cup canned, unsalted chicken broth
    • 1-1/2 lbs. skinless, boneless chicken breasts, cubed
    • 2 tsp. jalapeno chili, seeded and minced
    • 4 large garlic cloves, minced
    • 1/3 cup rice wine vinegar
    • 4 oz. snow peas, trimmed
    • 1 tsp. sesame oil
    • 1/4 cup fresh cilantro, chopped
    • 1 (1-gram) packet sugar substitute
    • 3 tbsp. minced fresh (or 1 tsp. ground) ginger
    • 4-1/2 cups red cabbage, sliced
    • 2 cups mushrooms, sliced
    • 1 cup green onions, chopped
    • 2 tbsp. soy sauce, diluted with 2 tbsp. water
    • 5-1/2 cups Napa or green cabbage, sliced
    • 1-1/2 cups carrots, grated



Bring broth to simmer in heavy, large skillet over medium heat. Add chicken and simmer until cooked through, about 7 minutes. Transfer chicken to a bowl to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water, then drain and set aside. Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool. Combine vinegar, chili, cilantro, soy sauce, ginger, garlic, sesame oil and sugar substitute in medium bowl. Add broth and whisk. Place cabbage, mushrooms, carrots and onions in large bowl. Add Chicken. Top with dressing and toss to combine. (Note: May be made 6 hours ahead. Cover and refrigerate.) For a colorful presentation, serve salad in red cabbage leaves.

Nutrition Information

214 Calories; 3g Fat (11.5% calories from fat); 30g Protein; 18g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 456mg Sodium.