Asian Chicken Salad

Asian Chicken Salad
Photo by Randy Mayor

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 4 cups thinly sliced napa cabbage
  • 1 teaspoon Chinese mustard
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon bottled ground fresh ginger
  • ½ cup torn fresh cilantro leaves
  • + 8 more ingredients
    • 1 cup jarred fresh orange sections, drained
    • 2 tablespoons butter
    • 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
    • 1 tablespoon dark sesame oil
    • 2 cups thinly sliced red cabbage
    • ½ teaspoon chile paste with garlic
    • 2 tablespoons sliced almonds
    • 2 cups coarsely chopped skinless, boneless rotisserie chicken breast

1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside. 2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, ...

View full recipe at My Recipes

Comments

Variations on Asian Chicken Salad

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    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup chopped fresh cilantro
    • +5 other ingredients
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    • 1/4 cup soy sauce
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    • 2 T seasoned rice vinegar
    • 1 T sesame oil
    • 1 T Dijon mustard
    • 1 T chopped ginger
    • 1/4 t crushed red pepper flakes
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    • 1 tablespoon vegetable oil
    • 1/4 cup diagonally cut green onions
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    • 2 teaspoons dark sesame oil
    • 1 1/2 tablespoons lemon juice
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    • 2 tablespoons dry mustard
    • 2 cups fresh cilantro
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    • 1 T soy sauce
    • 1 t sesame oil
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    • 1/2 t garlic, minced
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