© Todd Porter & Diane Cu
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Warm sautéed Napa cabbage and fresh mint make this healthy chicken salad extra delicious. Plus: More Chicken Recipes

How to Make It

Step 1    Poach the Chicken

Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

Step 2    Poach the Chicken

Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

Step 3    Poach the Chicken

Remove the chicken from the water and shred into bite-sized pieces. Set aside.

Step 4    Poach the Chicken

Stir in the cabbage and then add the Worcestershire sauce, apple cider vinegar and season with salt and pepper.
Toss the chicken in with cabbage mixture. Cook for 1 minute or until heated through. Stir in the mint and serve warm or at room temperature.

Step 5    Make the Cabbage

Heat a skillet over medium-high heat. Add the oil and then add the onions and garlic. Cook for 2 to 3 minutes or until softened. Stir in the bell pepper and cook for 2 to 3 minutes or until tender.

Step 6    Make the Cabbage

Stir in the cabbage and then add the Worcestershire sauce, apple cider vinegar and season with salt and pepper. Toss the chicken in with cabbage mixture. Cook for 1 minute or until heated through. Stir in the mint and serve warm or at room temperature.

You May Like