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Asian Chicken Salad
From $3 Meals in Minutes, by Ellen Brown

This salad delivers vibrant flavor from the combination of assertive Asian seasonings in the dressing. The crunchy Napa cabbage is delicious and adds visual appeal as well as texture.


1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons Asian sesame oil*
2 tablespoons Dijon mustard
2 tablespoons grated fresh ginger
1 to 2 teaspoons Chinese chile paste with garlic*
2 to 3 garlic cloves, peeled and minced
2 cups shredded cooked chicken
4 to 6 cups shredded Napa cabbage, rinsed and dried
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
6 scallions, white parts and 4 inches of green tops, rinsed, trimmed, and finely chopped
1/3 cup chopped fresh cilantro


1. Combine soy sauce, vinegar, vegetable oil, sesame oil, mustard, ginger, chile paste, and garlic in a jar with a tight-fitting lid. Shake well.

2. Combine chicken, Napa cabbage, cucumbers, scallions, and cilantro in a large mixing bowl. Toss salad with dressing, and serve immediately.

Note: Both the salad and dressing can be prepared up to 6 hours in advance and refrigerated, tightly covered. Do not dress the salad until just prior to serving.

Yield: 4 to 6 servings
Active time: 15 minutes
Start to finish: 15 minutes


Substitute roast pork or cooked fish for the chicken.

*Available in the Asian aisle of most supermarkets and in specialty markets.

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