Asian Chicken Salad
Basically a hybrid of chicken salad and coleslaw, this salad boasts a spicy, sweet and sour dressing and lots of fresh, crunchy veggies. It's great eaten alone or wrapped up in a grilled flour tortilla or pita. This recipe makes four servings.
PREP TIME: 20 minutes
COOK TIME: 45 minutes
For the salad:
* 2 cups cooked chicken, shredded
4 cups red cabbage, shredded
2 small zucchini, julienned
2 large carrots, julienned
1 medium red or sweet onion, sliced into thin slivers
1/2 red or yellow bell pepper, cored, seeded and sliced into thin strips
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Sesame seeds, for garnish (optional)
Flour tortilla wraps or pita bread (optional)
For the dressing:
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon fish sauce
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 1/2 tablespoons sugar or honey
1/2 birds eye chili, finely minced (optional)
2 garlic cloves, finely minced
Make the dressing: combine all dressing ingredients in a lidded glass jar and shake to combine. Set aside.
Add all salad ingredients to a large mixing bowl and toss gently to combine. Add dressing and toss to combine. This salad is best served after being chilled for an hour and is best served within a day of prepping.
* To make the shredded chicken, place a large or two small bone-in, skin on chicken breasts skin side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast in a 375 F oven for 45 minutes or until the juices run clear. Let the chicken rest for 10 minutes, debone and shred with two forks.