Chinese Chicken and Cabbage Slaw
by Colleen Schoellkopf
serves: 4
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5 points per 1 1/4 cup serving |
| Ingredients: |
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1/2 tsp |
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canola oil |
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4 1/4lb. |
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skinless, boneless chicken breasts |
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2 Tbl. |
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seasoned rice vinegar |
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1 Tbl. |
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reduced sodium soy sauce |
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1 Tbl. |
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honey |
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1 Tbl. |
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Asian (dark) sesame oil |
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1 tsp. |
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grated peeled fresh ginger |
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1 small |
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head napa cabbage, finely shredded |
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1 small |
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head radicchio, finely shredded |
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1 cup |
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shredded carrots |
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3 |
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scallions, thinly sliced diagonally |
| Directions: |
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1. Heat the oil in a nonstick skillet, then add the chicken. Saute until browned and cooked through, about 4 minutes on each side. Transfer to a plate; let rest 5 minutes, then thinly slice on the diagonal.
2. Meanwhile, whisk together the vinegar, soy sauce, honey, sesame oil, and ginger in a large bowl until blended. Add the cabbage, radicchio, carrots, scallions, and the chicken. Toss to coat.
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