Spicy Cabbage Slaw with Chicken and Cilantro

Directions

Trim any visible pieces of fat or tendons from chicken breasts. Put the chicken into a small, flat pan and simmer on low for about 15 minutes, then turn off the heat and let the chicken cool in the liquid. While the chicken cools, whisk together the mayo, lime juice, and green Tabasco sauce. Start with the smaller amounts and then taste the dressing to see if you want to add more mayo, lime juice, or green Tabasco. I like this with lots of lime and Tabasco flavor. Cut out the core from the cabbage and remove outer leaves. Then cut cabbage into fourths, thinly slice each section and cut in half or thirds the other way to get 10 cups shredded cabbage total. Slice the green onions and chop the cilantro. If you’re poaching chicken breasts, as soon as they are cool enough to handle remove them from the stock, discard stock. Cut the chicken into pieces about 1/2 to 3/4 inches square. Put the chicken into a bowl, add about half the dressing, and stir to coat chicken. Let the chicken marinate in the dressing for 15-20 minutes if you have time. To assemble the salad, toss together the green cabbage, red cabbage, and and sliced green onion in a large bowl. Add enough dressing to moisten the cabbage. Stir in the chopped cilantro so it’s well distributed in the salad, stir in the chicken and dressing. Season salad to taste with salt and fresh-ground black pepper, and serve. This will keep for a day or two in the refrigerator. It’s best if you have a little extra dressing to stir into the leftover salad after it’s been in the fridge.