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Cindy’s Chinese Chicken Salad

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5 from 3 reviews

Ingredients

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  • 3 cups thinly sliced Napa or green cabbage*
  • 1 cup thinly sliced red cabbage*
  • 1 cup shredded carrots
  • 1 cup sugar snap peas (thinly sliced (can substitute snow peas))
  • 3 green onions (white and green parts, thinly sliced)
  • 2 ½ cups cooked (shredded chicken (12 ounces cooked))
  • 1/2 c sliced water chestnuts
  • 1/2 cup fresh cilantro leaves (stems removed, leaves roughly chopped)
  • ⅓ cup slivered or sliced almonds (toasted)
  • 1/2 c chopped or thinly sliced celery
  • 1/2 c red pepper
  • ¼ cup unseasoned rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • ½ teaspoon freshly grated ginger (or powdered if you can’t find)
  • 1 clove garlic

Instructions

  1. In a large bowl, combine cabbage, carrots, sugar snap peas, celery, peppers, water chestnuts, green onions, and cooked chicken. Toss well to combine.
  2. In a small bowl or jar combine all of the dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
  3. Gently stir, cilantro, and toasted almonds. Sprinkle with sesame seeds, if desired.

Find it online: https://cindyhattersleydesign.com/the-pro-age-edit-eat-live-style-large/

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