Asian Chicken And Cabbage Salad Recipe

• 1 c. Canned unsalted chicken broth
• 1 1/2 lb Skinless boneless chicken breasts, well trimmed
• 4 ounce Snow peas, trimmed
• 1/3 c. Rice wine vinegar
• 1/4 c. Minced fresh cilantro
• 1/4 c. Low-sodium soy sauce
• 3 Tbsp. Chopped fresh ginger
• 4 lrg Garlic cloves, chopped
• 2 tsp Chopped jalapeno chili, (with seeds)
• 1 tsp Oriental sesame oil
• 1 pkt Low-calorie sugar substitute, (1 gram )
• 5 1/4 c. Sliced Napa or possibly green cabbage
• 4 1/4 c. Sliced red cabbage
• 2 c. Sliced mushrooms
• 1 1/2 c. Grated carrots
• 1 c. Minced green onions

1. Bring broth to simmer in heavy large skillet over medium heat.
2. Add in chicken and simmer till just cooked through, about 7 min.
3. Transfer to work surface to cold.
4. Add in snow peas to broth and cook till tender, about 3 min.
5. Using slotted spoon, transfer peas to bowl of cool water.
6. Drain.
7. Set aside.
8. Boil broth till reduced to 1/3 c., about 7 min.
9. Transfer to bowl; cold.
10. Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl.
11. Whisk in reserved broth.
12. Place cabbages, mushrooms, carrots and onions in large bowl.
13. Pour dressing over and toss to combine.
14. (Can be made 6 hrs ahead.
15. Cover; chill.)
16. 6 Servings
17. NOTES : For a colorful presentation, serve the salad in red cabbage leaves.

chicken broth, chicken breasts, snow peas, rice wine vinegar, fresh cilantro, soy sauce, fresh ginger, garlic, jalapeno chili, sesame oil, sugar substitute, cabbage, red cabbage, mushrooms, carrots, green onions

Taken from cookeatshare.com/recipes/asian-chicken-and-cabbage-salad-70203 (may not work)