Asian Chicken Salad

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 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

Epicurious

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