Shannan’s Journey

1 tablespoon extra virgin olive oil
3 scallions, thinly sliced
1 1-inch piece ginger, grated
1 clove garlic
1 can water chestnuts (5 ounces), finely chopped
1/4 cup purple cabbage, shredded thin
2 teaspoons garlic-chili paste
1 PACKET Splenda
1/2 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
1 cups chicken breast (skinless), shredded
2 English cucumbers
1 tablespoon toasted sesame seeds

Preparation
Heat the Olive oil in a small skillet over medium-high heat, then add in the whites of the scallions, ginger and garlic. Sauté until soft and fragrant.

Meanwhile, mix together the green parts of the scallions, water chestnuts, cabbage, chili paste, splenda, soy sauce, sesame oil and shredded chicken in a large bowl and reserve.

Peel the cucumbers partially, so that there are four strips of skin going down the entire length of each cucumber. Trim the ends of the cucumbers and cut each cucumber into 3/4-inch-thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of cucumber flesh.

Scoop about 1-2 tablespoons of the chicken salad into the cucumber cups and garnish the tops with the toasted sesame seeds.

Yummy!!

Great snack