(X)WW - Chinese Chicken and Cabbage Salad

Discussion in 'Eating Healthy' started by ohMom, Jan 4, 2004.

  1. ohMom

    ohMom Kids Get Arthritis Too! Moderator

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    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

    Best of WW Magazine Cookbook
     

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