Lemongrass-Poached Chicken With Cabbage Slaw

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Active time: 30 minutes Total time: 45 minutes

This recipe takes the Americanized “Chinese chicken salad” and upgrades it with even more colorful crunchy vegetables, a generous amount of fresh herbs and an assertive ginger-lime dressing.

The chicken breasts are poached in a simple bath of chicken stock and aromatics, but if you’re looking for added flavor then try swapping half of the broth for a can of light coconut milk. Either way, the leftover poaching liquid can be strained and re-used as a soup base: Add cooked rice noodles, bok choy, sliced mushrooms, fresh herbs, some lime juice and a hit of fish sauce. Voilà — one meal becomes two.

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