Chicken Salad With Warm Broth Dressing |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Each: 256 Calories, 324 mg sodium, 37 mg cholesterol, 13 g fat, 19 g carbohydrates, 24 g protein, 2.21 g fiber Ingredients:
1/2 cup pumpkin seeds or 1/2 cup pine nuts |
1 cup chicken broth |
1 carrot, shredded |
4 cups napa cabbage, shredded |
2 chicken breasts, cooked and shredded (or leftover chicken pieces) |
1 red onion, very thinly sliced |
2 zucchini, thinly sliced |
2 roma tomatoes, thinly sliced |
1/2 cup red wine vinegar |
salt and pepper |
Directions:
1. Spread pumpkin seeds or pine nuts on baking sheet in single layer and toast in oven at 350 degrees until lightly browned, about 5 minutes (may be done up to 1 week in advance). Let cool 5 minutes.
2. Warm broth in pan over low heat while preparing rest of salad (or heat for 30 seconds in microwave at high)
3. Mix together shredded carrot, cabbage and chicken.
4. Line edge of dinner plates with ring of red onion, then ring of zucchini and inside that, a ring of tomato slices.
5. Whisk vinegar into warm broth.
6. Drizzle a little dressing over the zucchini, onion and tomatoes.
7. Toss cabbage-chicken mixture with remaining dressing and place mound of salad in center of each plate.
8. Sprinkle with pumpkin seeds.
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