Asian Chicken Salad

  • Yield 4 servings

Chicken salad is better with an Asian twist.

California Health & Longevity Institute


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


  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



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