Column A Chicken Salad

By carvalhohm

Ingredients

• 2 cups water
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 4 cups shredded iceberg lettuce (1/2 of a small head)
• 4 cups shredded red cabbage (1/2 of a small head)
• 1/2 cup sliced scallions (about 3 scallions)
• 1/4 pound snow peas, ends trimmed and halved
• 1 medium-sized red bell pepper, cut into julienne strips
• 5 tablespoons vegetable oil
• 2 teaspoons sesame oil
• 1/4 cup soy sauce
• 3 tablespoons cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Preparation

Step 1

In a medium-sized saucepan, bring the water to a boil. Add the chicken and reduce the heat to medium. Cook for 15 to 20 minutes or until the chicken is cooked through.

Remove the chicken from the water, pat dry with a paper towel, and allow to cool. Slice the cooled chicken crosswise into 1/4-inch strips and place in a large salad bowl. Toss in the lettuce, cabbage, scallions, snow peas, and red pepper.

In a small bowl, whisk together the dressing ingredients: the vegetable oil, sesame oil, soy sauce, cider vinegar, garlic powder, and black pepper, until well mixed. Pour the dressing over the salad and toss immediately before serving.