Chinese Chicken Salad
serves 4

Chinese Chicken Salad

Excellent salad for a summer meal. This light yet satisfying salad is even better when using fresh from the garden vegetables if you have them.

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1-pound boneless skinless chicken breast
1/2 teaspoon minced fresh ginger
1 cup low sodium chicken broth
6 cups shredded or finely sliced napa cabbage
1 cup shredded carrots
1 cup snow peas cut in half
1/4 cup sliced green onions

1/2 cup rice vinegar
3 tablespoons low sodium soy sauce
1-1/2 teaspoons minced fresh ginger
2 teaspoons sugar
1/2 cup peanuts

1. Bring chicken broth and ginger to a simmer in a medium skillet. Add chicken breast, cover and simmer for 10-15 minutes or until done.
2. Remove chicken and using 2 forks, shred the chicken into pieces. Place into large salad bowl.
3. Add napa cabbage, carrots, snow peas and green onions.
4. In a small bowl, combine rice vinegar, soy sauce, fresh ginger and sugar.
5. Thoroughly mix the dressing and the salad together, cover and refrigerate at least 1 hour before serving.
6. Mix in the peanuts just before serving.

Calories 192, Fat 9.7g, Cholesterol 10.3mg, Sodium 613.7mg
Carbohydrates 17.1g, Fiber 2.9g, Sugars 6.8g, Protein 12.7g