Asian Chicken Salad
- Yield 4 servings
Chicken salad is better with an Asian twist.
California Health & Longevity Institute
Ingredients
- 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
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, mustard, ginger and red pepper flakes in a small bowl to make dressing, refrigerate until needed.
- Toss all remaining ingredients together to make salad, drizzle with dressing.
Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute
