Recipes Ingredients Meat & Poultry Chicken Chicken, Red Cabbage, and Carrot Salad with Soy-Lime Dressing 3.2 (67) Prep Time: 15 mins Total Time: 15 mins Servings: 4 This vibrant salad made with shredded red cabbage, carrots, and fresh herbs makes for a great lunch. It's easy to put together and versatile too, swap cubed firm tofu for the leftover or rotisserie chicken to make the salad vegetarian. And if you don't like it so spicy, know that most of a jalapeño's spiciness is in the ribs and seeds—omit them for a milder dressing. Directions In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately. Cook's Notes Also try this salad as an Asian Chicken Sandwich. Variations To make the poached chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.