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Return to browsing category: Low Fat

Chinese Chicken and Cabbage Slaw by Colleen Schoellkopf serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

5 points per 1 1/4 cup serving

Ingredients:

1/2 tsp

canola oil

4 1/4lb.

skinless, boneless chicken breasts

2 Tbl.

seasoned rice vinegar

1 Tbl.

reduced sodium soy sauce

1 Tbl.

honey

1 Tbl.

Asian (dark) sesame oil

1 tsp.

grated peeled fresh ginger

1 small

head napa cabbage, finely shredded

1 small

head radicchio, finely shredded

1 cup

shredded carrots

scallions, thinly sliced diagonally

Directions:

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.

Categories:

Low Calorie
Low Fat
Main Dishes