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Chinese Chicken and Cabbage Salad

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  Skinless boneless chicken breast halves 15 Ounce (3 Breast Halves, 5 Ounce Each)
  Reduced-sodium chicken broth 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Star anise 1
  Whole black peppercorns 5
  Fresh ginger piece 1 (Quarter Size)
  Fresh lime juice 3 Tablespoon
  Rice vinegar 2 Tablespoon
  Jalapeno pepper 1 , seeded and minced (Wear Gloves When Handling To Prevent Irritation)
  Reduced-sodium soy sauce 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Sugar 2 Teaspoon
  Minced peeled fresh ginger 2 Teaspoon
  Napa cabbage 1 Pound, very thinly sliced (1 Medium Head)
  Onion 1⁄3 , very thinly sliced
  Yellow bell pepper 1 , seeded and cut into thin strips

1. Combine the chicken, broth, water, star anise, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes. Remove from the heat and let stand, covered, 7 minutes more. Drain the chicken, reserving the liquid for another use. When the chicken is cool enough to handle, shred into bite-size strips.
2. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl; add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately, or cover and chill up to 2 hours ahead.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 81

% Daily Value*

Total Fat 9 g14%

Saturated Fat 2 g10.1%

Trans Fat 0.1 g

Cholesterol 246.6 mg82.2%

Sodium 912.4 mg38%

Total Carbohydrates 56 g18.6%

Dietary Fiber 3.9 g15.7%

Sugars 15.1 g

Protein 113 g226.2%

Vitamin A 33.6% Vitamin C 479.5%

Calcium 26.7% Iron 50.5%

*Based on a 2000 Calorie diet

Chinese Chicken And Cabbage Salad Recipe