Asian Spring Chicken Salad


  • toasted sesame seeds
  • chow mein noodles, for garnish and >crunch
  • sesame oil
  • wasabi paste (to taste; see instructions)
  • soy sauce (to taste; see instructions)
  • 2/3 canola oil
  • 1/3 cup rice vinegar
  • + 5 more ingredients
    • 1 cup Tamari almonds, chopped very coarsely, not fine.
    • 1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib
    • 1 can sliced water chestnuts, drained. (Or whole, and slice them yourself)
    • 2 stalks celery, rinsed, sliced in ¼- to ½-inch slices (not too thin; you want crunch here)
    • 2 cups cooked chicken breast, shredded or cubed

Make the dressing: —In a small bowl, whisk together 2/3 cup canola oil with 1/3 cup rice vinegar. —Add about 1 or 2 T soy sauce (or to taste) and a small amount of wasabi paste (½ to 1 tsp or more, to taste). Whisk dressing again until well blended. —Refrigerate dressing while making the salad....

View full recipe at Chow


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