Last Night’s Dinner

Chinese Chicken and Cabbage Salad

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
Dressing
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.

Notes
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)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s