Asian Chicken Salad
Christiane Hubbard
ingredients
Marinade:- 2 T soy sauce
- 2 T rice wine vinegar
- 2 t sesame oil
- 2 T Hoisin sauce
- 1 T brown sugar
- 2 lb.s poached chicken, shredded
- 2/3 c slivered almonds, toasted
- 8 c shredded Napa cabbage
- 12 oz. snow peas, thinly sliced
- 1 1/3 c thinly sliced radishes
- 1 1/3 c thinly sliced scallions
- 1 1/3 c cilantro leaves
- 3 T rice wine vinegar
- 3 T brown sugar
- 1 T soy sauce
- 1 garlic clove, minced
- 1 t sesame oil
- 1/2 t ground ginger
- 1 c mayonnaise
directions
- 1
1. Make a marinade with the soy sauce, vinegar, sesame oil, Hoisin sauce, and brown sugar and marinate the chicken overnight.
- 2
2. Combine the chicken, along with the marinade, and the vegetables and almonds.
- 3
3. Whisk the dressing together and toss with the salad.
notes
Try to dress the salad at the last minute or it gets soggy.
Source: Christiane Hubbard
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