Spicy Cabbage Slaw with Chicken and Cilantro

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

1. Clean up the chicken breasts by cutting away any visible fat or tendon. Set the chicken in a small, shallow pan that fits both breasts snugly, then add stock, water, or a mix of the two until the chicken is covered. Cook at a gentle simmer over low heat for about 15 minutes, then take the pan off the heat and leave the chicken to cool right in the liquid.
2. As the chicken cools, make the dressing. Whisk the mayo with the lime juice and green Tabasco sauce, beginning with the lesser amounts. Taste and adjust with more mayo, lime juice, or green Tabasco until the balance is where you want it.
3. If you are starting with rotisserie chicken, chop it now, place it in a bowl, and coat it with 1/2 the dressing.
4. Remove the cabbage core and pull off the outer leaves. Quarter the cabbage, slice each piece thinly, then cut across those slices into halves or thirds until you have 10 cups of shredded cabbage. Measure as you work, and set aside any extra for another batch.
5. Slice the green onions and chop the cilantro.
6. If you poached the chicken breasts, once they are comfortable to handle, lift them out of the liquid and discard the liquid. Cut the chicken into pieces roughly 1/2 to 3/4 inches square. Transfer the chicken to a bowl, spoon in about half the dressing, and stir until the pieces are coated. If time allows, leave the chicken in the dressing for 15-20 minutes.
7. For the salad, combine the green cabbage, red cabbage, and sliced green onion in a large bowl. Add just enough dressing to lightly coat the cabbage, keeping in mind that the dressed chicken will bring more dressing with it. If some dressing remains, save it for refreshing leftover salad from the fridge.
8. Fold in the chopped cilantro until it is spread throughout the salad, then add the chicken along with its dressing and stir again. Season with salt and fresh-ground black pepper to taste, then serve.
9. This keeps well for a day or two in the refrigerator. If you have extra dressing, stir a little into the chilled leftovers before serving.