Asian Chicken Salad

asian_chicken_salad_28201567
California Health & Longevity Institute
http://pgoarelish2.files.wordpress.com/2011/05/asian_chicken_salad_28201567.jpg?w=150
  • Yield: 4 servings

Ingredients

1/4cup reduced sodium soy sauce
2tablespoons seasoned rice vinegar
1tablespoon sesame oil
1tablespoon Dijon mustard
1tablespoon chopped ginger
1/4teaspoon crushed red pepper flakes
3cups cooked chicken, shredded
1/2pound or 3 1/2 cups shredded Napa cabbage
1/4pound snow peas, cut in 1-inch pieces
1 seedless cucumber, quartered and sliced
3 green onions, sliced thinly
1/4cup chopped cilantro
1cup shredded carrot
1cup edamame, shelled

Instructions

  1. Whisk together soy sauce, rice vinegar, sesame oil, mustard, ginger and red pepper flakes in a small bowl to make dressing, refrigerate until needed.
  2. Toss all remaining ingredients together to make salad, drizzle with dressing.

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute

Nutritional Info *per serving

  • Calories 250
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