Asian Spring Chicken Salad Recipe mededitor Recipe

Name: Asian Spring Chicken Salad Recipe mededitor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 2 stalks celery, rinsed, sliced in 1/4- to 1/2-inch slices (not too thin; you want crunch here); 1 can sliced water chestnuts, drained. (Or whole, and slice them yourself); 1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib; 1 cup Tamari almonds, chopped very coarsely, not fine.; 1/3 cup rice vinegar; 2/3 canola oil; soy sauce (to taste; see instructions); wasabi paste (to taste; see instructions); sesame oil; chow mein noodles, for garnish and >crunch; toasted sesame seeds

Servings: persons

2 cups cooked chicken breast, shredded or cubed
2 stalks celery, rinsed, sliced in 1/4- to 1/2-inch slices (not too thin; you want crunch here)
1 can sliced water chestnuts, drained. (Or whole, and slice them yourself)
1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib
1 cup Tamari almonds, chopped very coarsely, not fine.
1/3 cup rice vinegar
2/3 canola oil
soy sauce (to taste; see instructions)
wasabi paste (to taste; see instructions)
sesame oil
chow mein noodles, for garnish and >crunch
toasted sesame seeds

1
Make the dressing: In a small bowl, whisk together 2/3 cup canola oil with 1/3 cup rice vinegar.
2
Add about 1 or 2 T soy sauce (or to taste) and a small amount of wasabi paste ( 1/2 to 1 tsp or more, to taste).
3
Whisk dressing again until well blended.
4
Refrigerate dressing while making the salad.
5
Make the salad: Put chicken, celery, water chestnuts, almonds, and Napa cabbage in a large salad bowl.
6
Whisk dressing one last time, pour overtop of the salad, and toss gently.
7
(You dont want to break up the chicken too much.)
8
Drizzle a little sesame oil on top and toss again.
9
Refrigerate for a few hours until very cold.
10
Serve the salad: When ready to serve, place in individual serving dishes (bowls, salad plates), and garnish with chow mein noodles and/or toasted sesame seeds.
11
Serve with cold quartered sweet oranges on the side.
12
You might want to adapt this to your own tastemore or less oil or vinegar, more or less soy sauce or wasabi.
13
You can also omit the chopped almonds.
14
Avoid using olive oil in this; its too heavy.
15
Canola oil or simple vegetable oil is fine.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups cooked chicken breast, shredded or cubed, 2 stalks celery, rinsed, sliced in 1/4- to 1/2-inch slices (not too thin; you want crunch here), 1 can sliced water chestnuts, drained. (Or whole, and slice them yourself), 1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib, and more.

Yes, Asian Spring Chicken Salad Recipe mededitor falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Spring Chicken Salad Recipe mededitor

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