Chinese Chicken Cabbage Salad
148
This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!
Ingredients
| 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 |
* |
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.
