Makes:
6 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Shredded chicken cooks up quickly and flavorfully while remaining moist in the culinary basket. This makes a nice one dish meal perfect for any outdoor warm weather gathering.
1
pound
chicken breast, boneless, trimmed
(454
g)
salt and pepper to taste
1
small
green cabbage, julienned, use Cone #2
1⁄2
cup
radish, julienned, use cone #2
(58
g)
2
carrots, julienned, use Cone #2
3
scallions, sliced thinly, both green and white part
1⁄4
pound
snap peas or snow peas, fresh, trimmed and sliced thin on diagonal
(113
g)
1
small
bunch cilantro, cleaned, leaves chopped
1⁄3
cup
brown rice vinegar
(80
mL)
1⁄3
cup
olive oil
(80
mL)
1
teaspoon
natural salt
(6
g)
1
small pinch
ground chili pepper
1⁄2
cup
slivered almonds, toasted
(54
g)
Directions:
- Trim excess fat off of chicken breasts and season both sides with salt and pepper.
- Place chicken breasts in culinary basket and attach Versa Loc™ handles.
- Place sauce pan on stove and add 2 cups (480mL) water to pan. Place cover on sauce pan and turn temperature to medium. When Vapo-Valve™ clicks, carefully remove cover.
- Place culinary basket with chicken breasts into sauce pan and cover. When Vapo-Valve™ clicks, reduce temperature to low. Cook for approximately 18 - 22 minutes, or until internal temperature reaches 165°F/75°C (cooking time will depend on thickness of chicken breast).
- When chicken is cooked, carefully remove chicken breasts from culinary basket and place on platter to cool.
- When chicken breasts are cool, shred chicken into thin strips using 2 forks to pull apart or by hand; or alternately slice into thin pieces.
- Shred cabbage, radishes and carrots into a large bowl. Add scallions, snap peas and chopped cilantro. Pour rice vinegar, olive oil, salt and chili pepper over vegetables and toss to combine.
- To serve, toss shredded chicken with cabbage slaw, adding toasted almonds right before serving to maintain the almonds crunchy texture.
- Taste and add more salt and pepper, if necessary.
Tips:
- Substitute fresh basil or parsley for cilantro.
- Make a double batch of shredded chicken using the 7 Qt. (6.6L) or 10 Qt. (9.5L) Roaster and 6 Qt. (5.6L) Culinary Basket. Use shredded chicken in burritos, wraps, pasta dishes, salads or with rice and beans.
Directions
Tips
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