Nappa Chicken Salad

Ingredients

• 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

Directions

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