It has been for days now since we’ve had chicken or lots of vegetables. So, today, I am going to post something a little healthier and light instead.

Red Cabbage Salad with Basil and Shredded Poached Chicken Breast with an Asian Inspired Dressing

The Ingredients

For Poached Chicken

3 large scallion, using white parts only, sliced thick

2 garlic cloves, smashed and peeled

1″ fresh ginger, peeled and julienned

salt and pepper to taste

4 boneless, skinless chicken breast halves, (about 8 ounces each)

 

1/2 red cabbage, thinly sliced

a handful fresh basil leaves

 

For the Asian Inspired dressing

2 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon fish sauce

2 teaspoons minced peeled fresh ginger

1 bird’s eye chili or green thai chili (as they call it in the US), seeded and finely chopped (I kept the seeds in because I like my food spicy)

2 teaspoons sugar

 

First, get the chicken going. Be sure you have a straight-sided skillet or pot that is large enough to fit all of your chicken breasts in a single layer. Combine all ingredients in the skillet or pot but the chicken breasts and cover with water by 1/2 inch. Bring it to a boil over high and check for seasoning. At this time, add chicken breasts and return to a boil. Cook for 3 minutes, then cover and remove from heat. Let it stand until the chicken is cooked through for approximately 15 to 18 minutes. Be sure to flip halfway through. Once cooked, remove chicken from poaching liquid immediately onto a plate and set it aside.

In a bowl, large enough to fit all the ingredients for the dressing at once, whisk together using a fork until everything is mixed well and the sugar dissolves.

Now, for this salad recipe, take 1 chicken breast and reserve the rest for later. Using 2 forks in a large bowl that will fit your cabbage, dressing and chicken breast, shred the chicken breast by pulling it apart until you no longer have big pieces of it. Once this is done, combine the cabbage, basil as well as the dressing and toss them well to coat.

Finally, plate them and enjoy!!!

(Recipe inspired from Martha Stewart)