Asian Chicken & Cabbage Salad

Ingredients

• 1 cup low sodium chicken broth
• 34 lb boneless skinless chicken breast
• well trimmed
• 3 ounces Chinese wheat noodles
• broken in small pieces
• 1 cup water
• 13 cup rice vinegar
• 14 cup fresh cilantro
• chopped
• 14 cup low sodium soy sauce
• 3 tablespoons fresh ginger
• minced
• 2 tablespoons garlic
• minced
• 2 teaspoons jalapenos
• minced (or 1 teaspoon sriracha)
• 1 teaspoon toasted sesame oil
• 1 (11 ounce) can mandarin oranges
• drained
• 2 cups savoy cabbage
• thinly sliced (about 1/4 head)
• 2 cups red cabbage
• thinly sliced (about 1/4 head)
• 1 cup red bell pepper
• cut into matchsticks (about 1 medium)
• 1 12 cups carrots
• grated
• 1 cup green onion
• chopped (white & green parts)

Instructions

1. Bring broth to simmer in large skillet over medium heat.
2. Add chicken and simmer until just cooked through, about 7 minutes.
3. Transfer chicken to plate to cool.
4. Add noodles to broth and add enough water to barely cover.
5. Cook until noodles are done, about 3 minutes.
6. Using slotted spoon, transfer noodles to bowl of cold water.
7. Drain & set aside.
8. Boil broth mix until reduced to 1/3 cup.
9. Transfer to small bowl to cool.
10. Add vinegar, cilantro, soy sauce, ginger, garlic, chili, and sesame oil to the broth and whisk to combine.
11. In large bowl, combine cabbages, red pepper, carrots, and onions.
12. Pour dressing over vegetables and toss to evenly coat.
13. Cut chicken into bite size pieces.
14. Arrange chicken and oranges on top of vegetables.
15. Cover and chill 30 minutes.
16. Serve on chilled plates.