Chinese Chicken Salad
By Rita Held. Make this ahead by preparing the dressing and salad parts separately. Keep the salad refrigerated until ready to toss with the dressing and serve.
INGREDIENTS
- 8 cup loosely packed shredded iceberg lettuce or Napa cabbage
- 2 cups (about 8 ounces) shredded or cubed cooked chicken
- ⅓ cup sliced green onions
- ⅓ cup chopped cilantro
- ⅓ cup matchstick carrots
- ⅓ cup chopped roasted peanuts
- 3 tbsp seasoned rice vinegar
- 2 tbsp toasted sesame seeds
- 1 tbsp soy sauce
- 1 tbsp minced fresh ginger
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
DIRECTIONS
- In a large bowl combine lettuce, chicken, onions, cilantro, carrots and peanuts. Cover and refrigerate until ready to serve.
- Whisk together dressing ingredients. Toss with salad and serve immediately.