Cabbage-Chicken Toss

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

Cabbage-Chicken Toss Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
6 servings
Start to Finish:
30 mins
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Cabbage-Chicken Toss

Ingredients
4
medium skinless boneless chicken breast halves (1 pound total)
1
tablespoon cooking oil
4
cups shredded Napa cabbage
1
teaspoon salt
3/4
teaspoon pepper

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.

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
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