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Asian Inspired Chicken Vegetable Salad


  • Yield: 8 cups 1x

Ingredients

Scale

Dressing

  • 2 tbs mirin
  • 2 tbs rice wine vinegar
  • 1 1/2 tbs soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey or agave
  • 3 tbs olive oil
  • to taste salt & pepper
  • 1 tsp ginger (ground)
  • 1 1/2 tbs oregano (dried)
  • 1 tsp lemongrass (OPTIONAL)

Salad

  • 1 1/2 cups cooked chicken (chopped)
  • 1 2 inch ginger (peeled, minced)
  • 1 cup snow or snap peas (cut into 1 inch pieces, steamed to tender crisp)
  • 2 ea green onions (julienned or chopped)
  • 1/2 medium red or orange bell pepper (julienned or chopped)
  • 1/2 can water chestnuts (drained, sliced)
  • 1/2 can bamboo shoots (drained)
  • 1 1/2 cups napa cabbage or bok choy (shredded)
  • 1/2 cup bean sprouts
  • 2 stalks celery (chopped)
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro (chopped)

Instructions

Dressing

  1. Mix all ingredients in a small bowl or bottle until well mixed.

Salad

  1. Place all ingredients except almonds in a medium bowl.
  2. Add the dressing and stir to coat.
  3. Just before serving, top with almonds
  4. OPTIONAL: Can top with canned, drained mandarin oranges when serving.

Notes

Source: Main Course Salads

  • Category: Main Dish
  • Cuisine: Asian

Nutrition

  • Serving Size: 2 cups
  • Calories: 411
  • Fat: 30.1 g
  • Carbohydrates: 21.98 g
  • Protein: 14.43 g
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