Asian Chicken Slaw

 

!/2 lb boneless skinless chicken breast	½ C grated carrot
1 clove garlic	4 green onions, chopped
4 oz. thin pasta (i.e. cappelini, Udon noodles)	1 C cilantro, chopped
5-6 C grated green cabbage
Dressing:
1.4 C rice vinegar	1 T sugar
1/4 C toasted Sesame oil	½ tsp freshly grated ginger
1 tsp chili oil	½ tsp salt
1 T tamari or soy sauce	freshly ground pepper

 

Place chicken, crushed garlic clove and water to cover the chicken in small skillet.  Cover and simmer for about 15 minutes until the chicken is done.  Remove and place on plate to cool. Shred chicken. 

 

Boil water for the pasta.  Break pasta in half and put into boiling water until just tender.  Drain, rinse with cold water, drain.  Cut cabbage into quarters and thinly slice by hand or in food processor. 

 

Combine pasta, cabbage and carrot in large bowl.  Whisk the dressing together in a glass measuring cup. 

 

Heat the dressing in microwave until hot but not boiling (about 50 sec.).  Pour over the pasta salad and toss.  Mix in green onions, and adjust seasoning as needed.  Serve topped with chicken and cilantro.