Hot Chicken Salad with Plum Sauce

Course : Chicken
Serves: 4
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2 teaspoons olive or vegetable oil
4 medium skinless boneless chicken breast halves
16 ounces canned purple plums in juice rinsed drained and pitted
1 tablespoon lemon juice
2 teaspoons packed brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 clove garlic
4 cups shredded Chinese cabbage
1 cup bean sprouts
1 tablespoon thinly sliced green onion with top

Preparation / Directions:

Heat oil in 10-inch nonstick skillet over medium heat. Cook chicken breast halves, turning once, about 10 minutes or until done. Place remaining ingredients except cabbage, bean sprouts and onion in blender or food processor. Cover and blend on high speed or process about 30 seconds or until smooth. Heat sauce, if desired. Arrange cabbage, bean sprouts and onion on 4 serving plates. Top with chicken. Spoon plum sauce over chicken.


Nutritional Information:

149 Calories (kcal); 2g Total Fat; (9% calories from fat); 28g Protein; 4g Carbohydrate; 68mg Cholesterol; 79mg Sodium

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