Chinese Chicken Cabbage Salad

Name: Chinese Chicken Cabbage Salad
Yield: 1
Cuisine: Chinese
Ingredients: napa (Chinese) cabbage; sweet bell peppers; chicken breasts; olive oil, extra-virgin; rice vinegar; soy sauce, dark; maple syrup; sesame oil; ginger; garlic cloves; cilantro; cashew nuts

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

Yield

1 servings

Prep

8 min

Cook

0 min

Ready

9 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
4	cups	napa (Chinese) cabbage sliced thin
½		sweet bell peppers green and/or red, thinly sliced	*
4	ounces	chicken breasts poached, and shredded
1	tablespoon	olive oil, extra-virgin
1	tablespoon	rice vinegar
1	tablespoon	soy sauce, dark or to taste	*
1	teaspoon	maple syrup or sugar
½	teaspoon	sesame oil	*
1	tablespoon	ginger minced
1	medium	garlic cloves pressed	*
2	tablespoons	cilantro chopped
		cashew nuts or peanuts, opitonal	*

Ingredients

Amount	Measure	Ingredient	Features
946	ml	napa (Chinese) cabbage sliced thin
0.5	each	sweet bell peppers green and/or red, thinly sliced	*
115.6	ml/g	chicken breasts poached, and shredded
15	ml	olive oil, extra-virgin
15	ml	rice vinegar
15	ml	soy sauce, dark or to taste	*
5	ml	maple syrup or sugar
2.5	ml	sesame oil	*
15	ml	ginger minced
1	medium	garlic cloves pressed	*
3E+1	ml	cilantro chopped
0		cashew nuts or peanuts, opitonal	*

Directions

Toss all ingredients together until evenly combined. Sprinkle with nuts if desired, and serve.

To poach chicken breast:

Place chicken breast in cold water with bay leaf, a few black peppercorns and/or Sichuan peppercorns, and salt.

Bring to a boil, then reduce to simmer, and cook for about 20 minutes or until internal temperature of chicken breast has reached 165 F degree. Let cool enough to handle, then shred it with two forks.