Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes

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CHICKEN, MUSHROOM, AND CABBAGE SALAD



Chicken, Mushroom, and Cabbage Salad image

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.

Yield serves 4

Number Of Ingredients 14

1 boneless, skinless chicken breast (6 to 8 ounces)
Coarse salt
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil, such as safflower
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white or cremini mushrooms, trimmed and thinly sliced
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, trimmed and thinly sliced
1 carrot, shaved into ribbons with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, trimmed and sliced into thin strips, for serving

Steps:

  • 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.
  • 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.
  • 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.
  • (Per Serving)
  • Calories: 267
  • Fat: 10.8g (1.7g Saturated Fat)
  • Protein: 30.3g
  • Carbohydrates: 10.9g
  • Fiber: 2.5g

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