Asian Chicken Salad
Fresh and crunchy, this main dish salad is perfect for lunch or dinner.
Equipment
- Mini food processor or blender
Ingredients
- 4 cups Napa cabbage, thinly sliced
- 2 cups Romaine, thinly sliced
- 1 1/2 cups Purple cabbage, thinly sliced
- 2 cups Shredded chicken
- 1 Red pepper cut into match sticks
- 1 cup Carrots, grated or match sticked (1-2 carrots or packaged, pre-grated carrots),
- 4 Green onions, green part sliced on diagonal
- 1/2 cup Chopped cilantro
- 1/2 cup Chopped peanuts
- Crunchy chow mein noodles for serving
- For Dressing:
- 1/4 cup Rice vinegar
- 1/4 cup Soy Sauce
- 3 Tbsp Creamy peanut butter
- 1 Tbsp Toasted sesame seed oil
- 1 Garlic clove
- 1 Slice Fresh ginger (a quarter size slice)
Instructions
- Combine lettuce and cabbages in large bowl. Add chicken, red pepper, carrots, green onions, cilantro and peanuts. Toss until well blended.
- Using a mini food processor or small blender, combine the dressing ingredients and blend until smooth. Salt to taste. If you like a sweeter dressing , add a little honey.
- Add dressing and toss to combine. Divide into 4 servings and top with crunchy chow mien noodles.
- Note: If you can, prepare dressing the night before (or several hours before) so the flavors have time to blend.