Use a food processor to make quick work of shredding cabbage for this crisp and crunchy main-dish salad.
- 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.
- Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well. Makes 6 servings.
From the Test Kitchen
Refrigerate, covered, up to 2 days.
Nutrition Facts (Cabbage-Chicken Toss)
- Per serving:
- 138 kcal cal.,
- 4 g fat
- (0 g sat. fat,
- 40 mg chol.,
- 412 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet