Chinese Chicken Salad
Rita Held

Chinese Chicken Salad

Make this ahead by preparing the dressing and salad parts separately. Keep the salad refrigerated until ready to toss with the dressing and serve.

Make this ahead by preparing the dressing and salad parts separately. Keep the salad refrigerated until ready to toss with the dressing and serve.

Ingredients

8 cups of loosely packed shredded iceberg lettuce or Napa cabbage

2 cups (about 8 ounces) of shredded or cubed cooked chicken

1/3 cup of sliced green onions

1/3 cup of chopped cilantro

1/3 cup of matchstick carrots

1/3 cup of chopped roasted peanuts

For the dressing:

3 tablespoons of seasoned rice vinegar

2 tablespoons of toasted sesame seeds

1 tablespoon of soy sauce

1 tablespoon of minced fresh ginger

1 teaspoon of toasted sesame oil

1 teaspoon of brown sugar

Directions

  1. In a large bowl combine lettuce, chicken, onions, cilantro, carrots and peanuts. Cover and refrigerate until ready to serve.
  2. Whisk together dressing ingredients. Toss with salad and serve immediately.
Tags:Chicken & Poultry, Everyday, Frying Pan, Lunch, Rita Held, Skillet, Vegetables