Asian-Inspired Chicken Salad

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The Dressing

2/3 cup chicken broth

2 teaspoons sugar

5 tablespoons cider vinegar

2 tablespoons soy sauce

2 tablespoons peanut oil

The Salad

1 head cabbage, (about 2 1/2 pounds), cored and finely shredded

3 cups finely diced chicken (from Master Recipe)

2 carrots, shredded on the coarse side of a grater into the longest

pieces possible

1 bunch scallions, trimmed and cut into 1/4-inch rounds

1 jalapeno pepper, seeded and finely diced

1/4 cup (generous) finely chopped cilantro leaves

2 tablespoons minced fresh mint

Salt and freshly ground pepper to taste

3 tablespoons sesame seeds, toasted

The Garnish

Cilantro sprigs

Toasted wonton skins or rice crackers

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