Nappa Chicken Salad


  • 3 (5-ounce) skinless boneless chicken breast halves
  • 1 cup reduced sodium chicken broth
  • 1 cup water
  • 5 whole black peppercorns
  • 1 quarter-size slice fresh ginger
  • 3 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp reduced sodium soy sauce
  • 2 garlic cloves, minced
  • 2 tsp sugar
  • 2 tsp minced peeled fresh ginger
  • 1 medium head (about 1 lb) Napa cabbage, very thinly sliced
  • 1/3 onion, very thinly sliced
  • 1 yellow bell pepper seeded and cut into thin strips


  1. Combine the chicken, broth, water, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes.
  2. Remove from the heat and let stand, covered, 7 minutes more.
  3. Drain the chicken, reserving the liquid for another use.
  4. When the chicken is cool enough to handle, shred into bite-size strips.
  5. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
  6. Add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately or cover and chill up to 2 hours ahead.

2 cups of salad is 3 points

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