Asian Chicken Salad Recipe Print Page | MyRecipes.com

By MiMaRee

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

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

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.

Nutritional Information

Amount per serving

Calories:

407

Fat:

13.9g

Saturated fat:

5g

Monounsaturated fat:

4.7g

Polyunsaturated fat:

2.6g

Protein:

29.2g

Carbohydrate:

42.5g

Fiber:

3.6g

Cholesterol:

75mg

Iron:

1.6mg

Sodium:

484mg

Calcium:

117mg

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