asian chicken salad

By pdav

Ingredients

• 2 tablespoons rice wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 2 teaspoons grated fresh ginger
• 2 tablespoons toasted sesame oil
• 2 tablespoons vegetable or peanut oil
• 2 cups shredded cooked chicken
• 3 cups shredded Napa cabbage
• 1 cup grated carrots (about
• 2 medium carrots)
• 1/2 large red pepper, julienned
• 3 scallions, sliced
• 1 cup cilantro leaves
• Black sesame seeds, for garnish
• Boston lettuce leaves, for serving

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

. Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger. Whisk in oils. Combine with the chicken, and pack in an airtight container. Refrigerate. Can be made up to 1 day in advance.
2. Toss together the cabbage, carrots, red pepper, scallions and cilantro. Pack in an airtight container, and refrigerate. Just before serving, combine with chicken and dressing, and sprinkle with sesame seeds. Serve with lettuce leaves for wrapping.