(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

    Oct 8, 2001
    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

Share This Page