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01-04-2004, 01:52 PM
Chinese Chicken and Cabbage Salad

3 (5 oz) skinless boneless chicken breast halves
1 c reduced-sodium chicken broth
1 c water
1 star anise
5 whole black peppercorns
1 quarter-size slice fresh ginger
3 TBSP fresh lime juice
2 TBSP rice vinegar
1 jalapeno pepper seeded and minced
1 TBSP reduced-sodium soy sauce
2 garlic cloves, minced
2 tsp sugar
2 tsp mined peeled fresh ginger
1 medium head (approx 1 lb) Napa cabbage, very thinly sliced
1/3 onion very thinly sliced
1 yellow bell pepper seeded and cut into thin strips

Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a med. Saucepan. Bring to a boil, then reduce heat, cover and simmer until the chicken is nearly cooked through, about 7 mins. Remove from heat and let stand, covered, 7 mins more. Drain the chicken. When chicken is cool enough to handle, shred into bite-size strips.

Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar and minced ginger in a lg bowl; add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately, or cover and chill for up to 2 hours.

Serving 2 cups 172 cal, 3 g fat, 10 g carb, 2 g fib, 26 g protein PTS 3

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