Chinese Chicken Salad
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What You Need

  • 3-4 slices Sara Lee® Oven Roasted Chicken Breast; cut into strips.
  • 2 cups napa cabbage; sliced thin or shredded.
  • ¼ cup carrots; shredded.
  • ¼ cut red cabbage; shredded.
  • 1½ tbsp green onions; sliced thin on bias.
  • 1 cup cucumbers; sliced thin.
  • ¼ cup canned mandarin orange segments; drained.
  • 2 tbsp canned water chestnuts; drained and sliced.
  • Dressing
  • 2 tbsp canola oil.
  • 2 tbsp toasted sesame oil.
  • 1½ tsp garlic; minced.
  • 1½ tbsp fresh ginger; grated or minced.
  • 2½ tbsp rice vinegar.
  • 1½ tbsp soy sauce.
  • 1 tsp dark brown sugar.
  • lime, squeezed.
  • 1 tbsp cilantro leaves.
  • 1-2 tsp sesame seeds or ½ tbsp sliced almonds; toasted.

How to Make It

  1. To make the dressing, combine the oils in a small measuring cup.
  2. Combine the remaining ingredients in a small bowl.
  3. Slowly whisk the oil in a steady stream into the bowl with the dressing ingredients until they are incorporated.
  4. Set aside.
  5. Toss together the chicken, cabbage, carrots, onions, cucumbers, oranges and
  6. chestnuts in a medium bowl.
  7. Drizzle dressing on salad and toss until evenly coated.
  8. Sprinkle cilantro leaves and sesame seeds or almonds over top of salad.
Tags: Chinese, Vegetables

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