Asian Chicken Salad
By jbrockel
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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
Details
Adapted from myrecipes.com
Preparation
Step 1
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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