Cantonese Chicken Salad

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    Cantonese Chicken Salad

    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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