Use a food processor to make quick work of shredding cabbage for this crisp and crunchy main-dish salad.
- Makes: 6 servings
- Start to Finish: 30 mins
medium skinless boneless chicken breast halves (1 pound total)
tablespoon cooking oil
cups shredded red cabbage
cups shredded Napa cabbage
tablespoon finely shredded lemon peel
- 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
Related CategoriesBoneless Chicken Recipes, Chicken Breast Recipes, Chicken Recipes, Chicken Salad Recipes, Dinner Recipes, Healthy Breakfast Recipes, Healthy Dinners, Healthy Lunch Recipes, Healthy Recipes, Heart Healthy Dinners, Heart-Healthy Recipes, Low Fat Recipes, Quick and Easy Dinners, Quick and Easy Healthy Dinner Recipes, Quick and Easy Recipes, Salad Recipes, Vegetable Casseroles, Vegetable Recipes