Name: Asian Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 to 6 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons seasoned rice vinegar; 2 tablespoons vegetable oil; 1 tablespoon Asian sesame oil; 1 tablespoon Dijon mustard; 1 tablespoon finely grated peeled fresh ginger; 1 teaspoon dried hot red pepper flakes; 4 cups coarsely shredded cooked chicken (about 1 pound); 1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups); 1/4 pound snow peas, cut diagonally into 1-inch pieces; 1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces; 3 scallions, finely chopped; 1/2 cup chopped fresh cilantro

Recipe information

Total Time
40 min
Yield
Makes 4 to 6 servings

Ingredients

For vinaigrette

1/4 cup soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons vegetable oil

1 tablespoon Asian sesame oil

1 tablespoon Dijon mustard

1 tablespoon finely grated peeled fresh ginger

1 teaspoon dried hot red pepper flakes

For salad

4 cups coarsely shredded cooked chicken (about 1 pound)

1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)

1/4 pound snow peas, cut diagonally into 1-inch pieces

1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces

3 scallions, finely chopped

1/2 cup chopped fresh cilantro

Preparation

Step 1
Whisk together all vinaigrette ingredients.
Step 2
Toss salad ingredients with vinaigrette in a large bowl until combined well.

TagsSalad Asian Ginger Herbs & Spices Chicken Poultry Napa Cabbage Cabbage Leafy Greens Vegetable Cucumber Scallion Onion Root Vegetable Cilantro Main Lunch Dinner Dairy Free Nut Free Quick Easy Gourmet

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