Post by chief_cook2 on Jul 23, 2003 14:00:59 GMT -6
For a colorful presentation, serve the salad in red cabbage leaves.
1 cup canned unsalted chicken broth
1 1/2 pounds skinless boneless chicken breasts, well trimmed
4 ounces snow peas, trimmed
1/3 cup rice wine vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-sodium soy sauce
3 tablespoons minced fresh ginger
4 large garlic cloves, minced
2 teaspoons minced jalapeño chili (with seeds)
1 teaspoon oriental sesame oil
1 1-gram packet low-calorie sugar substitute
5 1/4 cups sliced Napa or green cabbage
4 1/4 cups sliced red cabbage
2 cups sliced mushrooms
1 1/2 cups grated carrots
1 cup 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.)
Serves 6