Chicken Salad With Warm Broth Dressing

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup pumpkin seeds or 1/2 cup pine nuts
• 1 cup chicken broth
• 1 carrot, shredded
• 4 cups napa cabbage, shredded
• 2 chicken breasts, cooked and shredded (or leftover chicken pieces)
• 1 red onion, very thinly sliced
• 2 zucchini, thinly sliced
• 2 roma tomatoes, thinly sliced
• 1/2 cup red wine vinegar
• salt and pepper

Recipe

• 1 spread pumpkin seeds or pine nuts on baking sheet in single layer and toast in oven at 350 degrees until lightly browned, about 5 minutes (may be done up to 1 week in advance). let cool 5 minutes.
• 2 warm broth in pan over low heat while preparing rest of salad (or heat for 30 seconds in microwave at high)
• 3 mix together shredded carrot, cabbage and chicken.
• 4 line edge of dinner plates with ring of red onion, then ring of zucchini and inside that, a ring of tomato slices.
• 5 whisk vinegar into warm broth.
• 6 drizzle a little dressing over the zucchini, onion and tomatoes.
• 7 toss cabbage-chicken mixture with remaining dressing and place mound of salad in center of each plate.
• 8 sprinkle with pumpkin seeds.