Chinese Chicken Cabbage Salad

• 4 cups napa (Chinese) cabbage sliced thin
• 1/2 each sweet bell peppers green and/or red, thinly sliced
• 4 ounces chicken breasts poached, and shredded
• 1 tablespoon olive oil, extra-virgin
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce, dark or to taste
• 1 teaspoon maple syrup or sugar
• 1/2 teaspoon sesame oil
• 1 tablespoon ginger minced
• 1 medium garlic cloves pressed
• 2 tablespoons cilantro chopped
• cashew nuts or peanuts, opitonal

1. Toss all ingredients together until evenly combined.
2. Sprinkle with nuts if desired, and serve.
3. To poach chicken breast: place chicken breast in cold water with bay leaf, a few black peppercorns and/or sichuan peppercorns, and salt.
4. Bring to a boil, then reduce to simmer, and cook for about 20 minutes or until internal temperature of chicken breast has reached 165 F degree.
5. Let cool enough to handle, then shred it with two forks.

cabbage, sweet bell peppers, chicken breasts poached, olive oil, rice vinegar, soy sauce, maple syrup, sesame oil, ginger, garlic, cilantro, nuts

Taken from recipeland.com/recipe/v/chinese-chicken-cabbage-salad-49596 (may not work)