That Subtle Succulence

Steaming brings out subtle nuances in food that often are lost when using other cooking methods. Steaming also makes for low-fat fare; no oils or fats are used in a steamer.

My favorite way of preparing chicken for salads is to use a steamer. Be sure to arrange the chicken breasts in a single layer in the steamer basket, leaving a little space around each. That way, they’ll cook evenly. In this recipe, the ginger, onions and cilantro perfume the chicken nicely, and it will be moist and tender.

Donna Deane’s “Low Fat Kitchen” includes more than 100 recipes created especially for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Steamed Chicken Salad

Active Work Time: 25 minutes * Total Preparation Time: 45 minutes

2 bone-in chicken breasts

3 green onions, cut into thirds

2 tablespoons slivered ginger root

4 sprigs cilantro

1/4 cup rice vinegar

2 tablespoons soy sauce

2 teaspoons minced ginger root

1 teaspoon sugar

1 clove garlic, minced

Dash sesame oil

Dandelion greens

2 cups shredded red cabbage

16 thin slices Japanese cucumber

2 Roma tomatoes, diced

* Put chicken breasts in single layer in steamer basket set over simmering water. Sprinkle onions and slivered ginger over chicken, then top each chicken breast with 1 sprig cilantro. Steam chicken until meat is no longer pink near bone, 15 to 20 minutes. Remove from steamer and cool to room temperature. Remove skin and bones from chicken. Slice chicken crosswise into pieces. Set aside.

* To make dressing, combine vinegar, soy sauce, minced ginger, sugar, garlic and sesame oil.

* Arrange a few dandelion greens on each of 2 plates, then top each with red cabbage. Arrange cucumbers on plates. Top with sliced chicken breasts and chopped tomatoes. Garnish chicken with remaining cilantro. Serve with dressing.

2 servings. Each serving: 254 calories; 1,131 mg sodium; 99 mg cholesterol; 3 grams fat; 13 grams carbohydrates; 43 grams protein; 1.56 grams fiber.