CHINESE CHICKEN SALAD

3 5 OZ Chicken Breast, boneless & skinless 1 Cup Chicken Broth, reduced sodium 1 Cup Water 1 Star Anise 5 Whole Peppercorns 1 Quarter Size Fresh Ginger, unpeeled 3 Tablespoons Fresh Lime Juice 2 Tablespoons Rice Vinegar

1 Jalapeno Pepper, seeded and minced 1 Tablespoon Soy Sauce, reduced sodium 2 Garlic Cloves, minced 2 Tablespoons Sugar 2 Teaspoons ginger, fresh & minced 1 Head Napa Cabbage, thinly sliced 1/3 Onion, thinly sliced 1 Yellow Pepper, thin strips

Combine the first 6 ingredients together in a pan. Bring to a boil and cook until chicken is cooked through. About 15 minutes. Drain. Reserve liquid if you want to use for added flavor in other dishes. When chicken is cooled, cut into bite size pieces. Mix the next 7 ingredients in a large bowl. Add the next 3 ingredients and toss. Add the chicken and toss again. Serve or chill.

SERVINGS 4; CALORIES 172; FAT 3 g; PROTEIN 26 g; CARBS 10 g; FIBER 2 g; CHOL 58 mg SODIUM 303 mg; CALC 131 mg SERVING SIZE= 2 Cups

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Updated 12/7/99