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Asian Chicken Salad

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Asian Chicken Salad 0 Picture

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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