Asian Chicken Salad
California Health & Longevity Institute
- Yield: 4 servings
Ingredients
- 1/4cup reduced sodium soy sauce
- 2tablespoons seasoned rice vinegar
- 1tablespoon sesame oil
- 1tablespoon Dijon mustard
- 1tablespoon chopped ginger
- 1/4teaspoon crushed red pepper flakes
- 3cups cooked chicken, shredded
- 1/2pound or 3 1/2 cups shredded Napa cabbage
- 1/4pound snow peas, cut in 1-inch pieces
- 1-- seedless cucumber, quartered and sliced
- 3-- green onions, sliced thinly
- 1/4cup chopped cilantro
- 1cup shredded carrot
- 1cup edamame, shelled
Instructions
1. Whisk together soy sauce, rice vinegar, sesame oil, mustard, ginger and red pepper flakes in a small bowl to make dressing, refrigerate until needed.
2. Toss all remaining ingredients together to make salad, drizzle with dressing.
Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute
Nutritional Info *per serving
- Calories 250
