Asian Chicken Salad


    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 lb)
    1/2 lb Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
    1/4 lb 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



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