Chinese Chicken and Cabbage Salad
1.5 pounds boned and skinned chicken breast halves
2 cloves garlic, halved
2 slices fresh ginger root, each about 1/4-inch thick
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper
4 cups cabbage coleslaw mix
½ large red pepper, thinly sliced
½ large yellow pepper, thinly sliced
2 medium green onions, sliced
1 cup fresh spinach leaves, julienne sliced
1 tablespoon lime juice, from 1 lime
1 jalapeno pepper, seeded and minced
2 tablespoons rice wine vinegar
1 tablespoon reduced sodium soy sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons sugar
⅓ cup sliced almonds, toasted
Place chicken, garlic, sliced ginger, salt, pepper and crushed red pepper in a saucepan. Add 1 cup water. Cover, heat to a gentle boil, reduce heat and simmer, 15 to 20 minutes or until chicken is fully cooked. Drain and allow chicken to cool slightly.
Meanwhile, combine coleslaw mix, sliced red and yellow peppers, green onions and spinach leaves in a salad bowl. When chicken is cool enough to handle, cut into bite-size pieces and toss with coleslaw and vegetable mixture.
Whisk together lime juice, jalapeno pepper, rice wine vinegar, soy sauce, garlic, minced ginger and sugar; drizzle over salad and toss to coat evenly. Garnish with toasted almonds.
To toast sliced almonds, spread on baking sheet and bake in a preheated 350-degree oven for 3 to 5 minutes, or until lightly browned. Check after 3 minutes. They burn in a matter of seconds.
5 WW points per serving
Source: The Oregonian (5 servings)