Szechuan Chicken-Cabbage Salad

2c shredded bok choy
2c shredded Napa or Savoy cabbage
2c shredded red cabbage
1/4t salt
2t peanut oil
9oz skinless, boneless chicken breast
1oz chopped roasted peanuts
1/3c rice wine vinegar
1T+1t hoisin sauce
1 garlic clove, minced
2t minced jalapeno or serrano pepper

In large bown combine bok choy, napa and red cabbage.  Sprinkle
with salt; toss to combine.  Set aside to wilt slightly.

In large nonstick skillet, heat oil; add chicken.  Sprinkle with
black pepper.  Cook 10-12 minutes, turning once, until cooked
through.  Thinly slice chicken; set aside.

To prepare dressing, in mini food processor, combine peanuts,
vinegar, hoisin sauce, garlic and jalapeno pepper; puree until
smooth.

Rinse wilted cabbage until cold water; drain well, pressing out
excess water.  Transfer cabbage to salad bowl; add chicken.  Pour
dressing over salad toss.

Cal:  164
fat:  7g
Chol: 37mg