Chicken, Mushroom, and Cabbage Salad
FLAVOR BOOSTER Boiling the dressing—made with soy sauce, lemon juice, and toasted sesame oil—gives it depth and balance. Because the chicken and vegetables are all either shredded or thinly sliced, they mingle with the cooled dressing and readily soak up its flavors.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
Step 2
In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
Step 3
Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion and serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 267
Step 6
Fat: 10.8g (1.7g Saturated Fat)
Step 7
Protein: 30.3g
Step 8
Carbohydrates: 10.9g
Step 9
Fiber: 2.5g
