Chicken, Mushroom, and Cabbage Salad

• 1 boneless, skinless chicken breast (6 to 8 ounces)
• Coarse salt
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil, such as safflower
• 1 1/2 teaspoons sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 pound white or cremini mushrooms, trimmed and thinly sliced
• 1/2 head napa cabbage (about 1 pound), cored and shredded
• 6 radishes, trimmed and thinly sliced
• 1 carrot, shaved into ribbons with a vegetable peeler
• 1 celery stalk, thinly sliced
• 1/4 cup fresh mint leaves
• 1 scallion, trimmed and sliced into thin strips, for serving

1. Place chicken in a medium saucepan and cover with water.
2. Bring to a boil, season with salt, and reduce to a bare simmer.
3. Cover and cook 5 minutes.
4. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more.
5. Remove chicken from liquid.
6. When cool enough to handle, shred into bite-size pieces.
7. In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil.
8. Bring to a boil, then let cool to room temperature.
9. Transfer soy mixture to a medium bowl and stir in mushrooms.
10. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes.
11. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine.
12. Top salad with scallion and serve immediately.
13. (Per Serving)
14. Calories: 267
15. Fat: 10.8g (1.7g Saturated Fat)
16. Protein: 30.3g
17. Carbohydrates: 10.9g
18. Fiber: 2.5g

chicken, salt, soy sauce, lemon juice, vegetable oil, sugar, sesame oil, white, cabbage, radishes, carrot, celery stalk, fresh mint, scallion

Taken from www.epicurious.com/recipes/food/views/chicken-mushroom-and-cabbage-salad-387602 (may not work)