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Spicy Cabbage Slaw with Chicken and Cilantro

Spicy Cabbage Slaw with Chicken and Cilantro
  • Meal

    Breakfast

  • Cusine

Ingredients

2 boneless, skinless chicken breasts

8 cups shredded green cabbage

1/2 cup sliced green onion

1 cup chopped fresh cilantro

Salt and fresh ground black pepper to taste

6 – 7 tablespoons mayo

2 1/2 – 3 T fresh squeezed lime juice

1 1/2 – 2 tsp. green Tabasco Sauce 

Directions

Trim any visible pieces of fat or tendons from chicken breasts. (I save those scraps to make homemade chicken stock.)Put the chicken into a small, flat pan (just big enough that it will hold both chicken breasts.Cover the chicken with stock or water (or a combination) and simmer on low for about 15 minutes, then turn off the heat and let the chicken cool in the liquid.While the chicken cools, whisk together the mayo, lime juice, and green Tabasco sauce. Start with the smaller amounts and then taste the dressing to see if you want to add more mayo, lime juice, or green Tabasco. I like this with lots of lime and Tabasco flavor.(If you’re using rotisserie chicken, cut it up now, put in a bowl, and toss with 1/2 the dressing.)Cut out the core from the cabbage and remove outer leaves.Then cut cabbage into fourths, thinly slice each section and cut in half or thirds the other way to get 10 cups shredded cabbage total. (Measure cabbage as you go and save the extra to make this again!)Slice the green onions and chop the cilantro.If you’re poaching chicken breasts, as soon as they are cool enough to handle remove them from the stock, discard stock.Cut the chicken into pieces about 1/2 to 3/4 inches square.Put the chicken into a bowl, add about half the dressing, and stir to coat chicken.Let the chicken marinate in the dressing for 15-20 minutes if you have time.To assemble the salad, toss together the green cabbage, red cabbage, and and sliced green onion in a large bowl.Add enough dressing to moisten the cabbage. (Remember you’ll be adding the chicken with dressing. If you don’t use all the dressing, save it to moisten any leftover salad when you take it out of the fridge.)Stir in the chopped cilantro so it’s well distributed in the salad, stir in the chicken and dressing.Season salad to taste with salt and fresh-ground black pepper, and serve.This will keep for a day or two in the refrigerator. It’s best if you have a little extra dressing to stir into the leftover salad after it’s been in the fridge.