February 17 2010
Chicken and Cabbage Salad with Fresh Mint
-2 cups cooked, shredded chicken breasts
-3 tablespoons freshly squeezed lime juice
-1 tablespoon apple cider vinegar
-1 tablespoon freshly squeezed lime juice
-1 tablespoon sugar substitute or One packet Stevia
-back pepper, to taste
-3/4 cup very thinly sliced onion (white or purple)
-2 cups finely shredded green cabbage
-3/4 cup sliced celery
-1/2 cup fresh mint leaves
-3 tablespoons coarsely chopped almonds or peanuts (OPTIONAL)
1. Put chicken in a medium saucepan and add 2 to 3 cups of water, enough to cover chicken by about 1/2 inch. Bring to rolling boil over medium-high heat, then reduce heat and simmer. Cook until done, 10 to 15 minutes.
2. Meanwhile, combine lime juice, vinegar, sugar substitute, and pepper in a medium bowl. Stir to dissolve the sugar and mix everything well. Add sliced onion and toss to coat.
3. Transfer the meat to a plate to cool. When the chicken is cool, tear it into long, thin shreds. Coarsely chop the mint. Add the shredded chicken, cabbage, celery, mint, and lime to the bowl of onions and seasonings, and toss to coat everything well. Place on plate, and top with chopped nuts, if using.