Asian Chicken Salad

Asian Chicken Salad
Adapted from myrecipes.com
Asian Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons butter $

  • 2

    tablespoons sliced almonds

  • 1

    (5-ounce) package Japanese curly noodles (chucka soba), crumbled

  • 2

    tablespoons low-sodium soy sauce $

  • 1 1/2

    tablespoons rice vinegar

  • 1

    tablespoon dark sesame oil

  • 1

    tablespoon honey $

  • 1

    teaspoon Chinese mustard

  • 1

    teaspoon bottled ground fresh ginger

  • 1/2

    teaspoon chile paste with garlic

  • 4

    cups thinly sliced napa cabbage

  • 2

    cups thinly sliced red cabbage

  • 2

    cups coarsely chopped skinless, boneless rotisserie chicken breast $

  • 1/2

    cup torn fresh cilantro leaves $

  • 1

    cup jarred fresh orange sections, drained

Directions

1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside. 2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.

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