ASIAN CHICKEN SALAD (for four)
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For the vinaigrette:
¼ cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes
For the salad:
4 cups coarsely shredded cooked chicken (about 1 pound)
½ pound Napa cabbage, cut into 1 inch pieces (3-1/2 cups)
¼ pound snow peas, cut diagonally into 1 inch pieces
1 seedless cucumber (usually plastic wrapped), quartered lengthwise and cut into 1/2 inch pieces
3 scallions, finely chopped
½ cup chopped fresh cilantro
- Whisk together all vinaigrette ingredients.
- Toss salad ingredients with vinaigrette in a large bowl until combined well
from Gourmet Magazine, June, 2003