Asian Spring Chicken Salad Recipe


  • 2 cups cooked chicken breast, shredded or cubed
  • 2 stalks celery, rinsed, sliced in ¼- to ½-inch slices (not too thin; you want crunch here)
  • 1 can sliced water chestnuts, drained. (Or whole, and slice them yourself)
  • 1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib
  • 1 cup Tamari almonds, chopped very coarsely, not fine.
  • 1/3 cup rice vinegar
  • 2/3 canola oil
  • soy sauce (to taste; see instructions)
  • wasabi paste (to taste; see instructions)
  • sesame oil
  • chow mein noodles, for garnish and >crunch


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