ASIAN CHICKEN SALAD (for four)

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

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1. Whisk together all vinaigrette ingredients.

2. Toss salad ingredients with vinaigrette in a large bowl until combined well

 

from Gourmet Magazine, June, 2003