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

Todd Porter & Diane Cu
Todd Porter and Diane Cu
July 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Poached Chicken
Poached Chicken
Poached Chicken
Poached Chicken
Poached Chicken
Poached Chicken
Salad

Directions

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.

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  • 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.

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

  • 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.

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.

  • 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.

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