Chicken, Mushroom, and Cabbage Salad

Name: Chicken, Mushroom, and Cabbage Salad
Yield: serves 4
Ingredients: 1 boneless, skinless chicken breast (6 to 8 ounces); Coarse salt; 3 tablespoons soy sauce; 2 tablespoons fresh lemon juice; 2 tablespoons vegetable oil, such as safflower; 1 1/2 teaspoons sugar; 1/2 teaspoon toasted sesame oil; 1/2 pound white or cremini mushrooms, trimmed and thinly sliced; 1/2 head napa cabbage (about 1 pound), cored and shredded; 6 radishes, trimmed and thinly sliced; 1 carrot, shaved into ribbons with a vegetable peeler; 1 celery stalk, thinly sliced; 1/4 cup fresh mint leaves; 1 scallion, trimmed and sliced into thin strips, for serving

December 22, 2011

FLAVOR BOOSTER Boiling the dressing—made with soy sauce, lemon juice, and toasted sesame oil—gives it depth and balance. Because the chicken and vegetables are all either shredded or thinly sliced, they mingle with the cooled dressing and readily soak up its flavors.

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