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Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce

This Asian classic is best served chilled, but spicy serrano chiles add some heat. Piling the cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.

Source: Martha Stewart Living, July 2002
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Cook's Notes

The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to three days or freeze up to two weeks; bring to a boil before using.

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