ORIENTAL CHICKEN AND CABBAGE SALAD
Steps:
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
- Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
- Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
- Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)
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Aijaz hopnese
[email protected]This salad is a keeper!
Levi Perry
[email protected]I will definitely be making this salad again.
Hvem.spurgte.dinmor
[email protected]This salad is so refreshing and flavorful.
ethan belcher
[email protected]I'm not a huge fan of cabbage, but I really enjoyed this salad.
Jocelyn Castillo
[email protected]This salad is a great way to use up leftover chicken.
Barbara Mason
[email protected]I love the combination of the chicken, cabbage, and dressing in this salad.
Md Likab Hasan Niloy
[email protected]This salad is perfect for a quick and easy weeknight meal.
shahzaib Khan
[email protected]I've made this salad several times and it's always a winner.
Hamood
[email protected]The chicken was a bit dry, but the dressing was delicious.
Paula Shealey
[email protected]This salad is so easy to make and it's always a hit at potlucks.
Brianne Robles
[email protected]The dressing is a bit too sweet for my taste, but otherwise the salad is very good.
MariTere Cantu
[email protected]I added some extra vegetables to the salad, such as carrots and celery, and it turned out great!
Geethika Kumari
[email protected]My family loved this Oriental chicken and cabbage salad! The dressing was delicious and the chicken was cooked perfectly.