Cabbage-Chicken Toss
Recipe from Better Homes and Gardens

Use a food processor to make quick work of shredding cabbage for this crisp and crunchy main-dish salad.


Cabbage-Chicken Toss

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Servings: Makes 6 servings.
Total Time: 30 mins
Related Categories: Cabbage, Chicken, Chicken Breasts, Chicken Salad, Healthy Salad, Low Calorie, Low Calorie Dinners, Low Fat, Low Fat Chicken, Low Sodium, Salad
 
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Ingredients
  • 4  medium
    skinless boneless chicken breast halves (1 pound total)
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  • 1  tablespoon
    cooking oil
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  • 4  cups
    shredded green cabbage
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  • 4  cups
    shredded red cabbage
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  • 4  cups
    shredded Napa cabbage
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  • 1  tablespoon
    finely shredded lemon peel
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  • 1  teaspoon
    salt
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  • 3/4  teaspoon
    pepper
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Directions
1.
Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cool chicken slightly.
2.
Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well. Makes 6 servings.

Make-ahead tip
Refrigerate, covered, up to 2 days.
Nutrition information
Calories 138, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 40 mg, Sodium 412 mg, Carbohydrate 8 g, Fiber 2 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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