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

Recipe information

Ingredients

For vinaigrette

For salad

Preparation

Step 1

Step 2

Recipe notes