Better-Than-A-Restaurant’s Asian Chicken Salad

Dressing

¼ cup good-quality soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons slightly-thickened warm chicken broth (see note)

2 teaspoons peanut oil (or other oil)

1 teaspoon Asian sesame seed oil

1 tablespoon Dijon mustard

1 tablespoon finely grated peeled fresh ginger

1 teaspoon dried hot red pepper flakes

Salad

4 cups coarsely shredded cooked chicken breast (about 1 pound)

8 ounces Napa cabbage, cut into 1-inch pieces (3½ cups)

¼ pound snow peas, tough strings removed, cut diagonally into 1-inch pieces

1 seedless cucumber, into ½-inch pieces

1 cup well-washed, mung bean sprouts

3 scallions, (green and white parts) finely chopped

½ cup chopped fresh cilantro

In a large bowl, whisk the together the dressing ingredients. Add the salad ingredients and toss with dressing until combined well.

Serves four.

Cook’s notes: Any cooked meat or poultry can be used in this salad, including lean beef. Consider double or even quadrupling the dressing recipe; I store the extra in a quart jar in my refrigerator

For Slightly Thickened Chicken Broth: Bring ½ cup minus 2 tablespoons fat-free, reduced-sodium chicken broth to a boil in a small saucepan over high heat. In a small bowl whisk together 2 tablespoons of broth and 1½ teaspoons cornstarch. Gradually whisk the cornstarch mixture into the boiling broth. Boil until the broth is slightly thickened, about 10-15 seconds. Let cool before using.

Nutrition values per serving: 246 calories (20 percent from fat), 5.5 g fat (0.9 g saturated, 8.5 g carbohydrates, 2.4 g fiber, 28.5 g protein, 66 mg cholesterol, 450 mg sodium.