5 Tablespoons cold-pressed sesame oil 2 cups water 3 organic chicken breast halves 2 cups scrubbed and shredded iceberg lettuce 2 cups scrubbed and shredded red cabbage 3 small green onions, scrubbed, peeled, and finely chopped 2 Tablespoons 100% pure Vegetable Glycerine Grated scrubbed fresh ginger to taste 2 Tablespoons coarsely chopped fresh parsley 2 Tablespoons sesame seeds
Heat 1 Tablespoon of the sesame oil with the water in a 3-quart saucepan. Add chicken; simmer, covered, for 15 minutes, or until tender. Remove chicken from pot; cool. Skin and bone chicken; shred into a large bowl. Add remaining sesame oil and rest of ingredients; mix. Cover and refrigerate 1-2 hours before servings.
5 carbs per serving
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