Asian Chicken Salad

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

  • 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

    Description

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