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Ingredientes
- 1 c. Canned unsalted chicken broth
- 1 1/2 lb Skinless boneless chicken breasts, well trimmed
- 4 ounce Snow peas, trimmed
- 1/3 c. Rice wine vinegar
- 1/4 c. Minced fresh cilantro
- 1/4 c. Low-sodium soy sauce
- 3 Tbsp. Chopped fresh ginger
- 4 lrg Garlic cloves, chopped
- 2 tsp Chopped jalapeno chili, (with seeds)
- 1 tsp Oriental sesame oil
- 1 pkt Low-calorie sugar substitute, (1 gram )
- 5 1/4 c. Sliced Napa or possibly green cabbage
- 4 1/4 c. Sliced red cabbage
- 2 c. Sliced mushrooms
- 1 1/2 c. Grated carrots
- 1 c. Minced green onions
Direcciones
- Bring broth to simmer in heavy large skillet over medium heat. Add in chicken and simmer till just cooked through, about 7 min. Transfer to work surface to cold. Add in snow peas to broth and cook till tender, about 3 min. Using slotted spoon, transfer peas to bowl of cool water. Drain.
- Set aside.
- Boil broth till reduced to 1/3 c., about 7 min. Transfer to bowl; cold.
- 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 hrs ahead. Cover; chill.)
- 6 Servings
- NOTES : For a colorful presentation, serve the salad in red cabbage leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2215g | |
| Calories 924 | |
| Calories from Fat 115 | 12% |
| Total Fat 13.0g | 16% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.13g | |
| Cholesterol 257mg | 86% |
| Sodium 4508mg | 188% |
| Potassium 3998mg | 114% |
| Total Carbs 74.58g | 20% |
| Dietary Fiber 20.9g | 70% |
| Sugars 23.65g | 16% |
| Protein 129.55g | 207% |
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