Recipe - Oriental Chicken And Cabbage Salad

1 cup Canned unsalted chicken
broth
1 One half pound Skinless boneless chicken
breasts; well trimmed
4 ounce Snow peas; trimmed
1/3 cup Rice wine vinegar
One fourth cup Chopped fresh cilantro
One fourth cup Lowsodium soy sauce
3 tablespoon Minced fresh ginger
4 lg Garlic cloves; minced
2 teaspoon Minced jalapeño chili; (with
seeds)
1 teaspoon Oriental sesame oil
1 pack Lowcalorie sugar
substitute; (1 gram )
5 One fourth cup Sliced Napa or green cabbage
4 One fourth cup Sliced red cabbage
2 cup Sliced mushrooms
1 One half cup Grated carrots
1 cup Chopped green onions

Bring broth to simmer in heavy large skillet over medium heat. Add chicken
and simmer until just cooked through, about 7 minutes. Transfer to work
surface to cool. Add snow peas to broth and cook until tender, about 3
minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain.
Set aside.

Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl;
cool.

Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and
sugar substitute in medium bowl. Whisk in reserved broth.

Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing
over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)

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