June 4, 2015

Asian Chicken Salad

By cancerconnect


1/4 cup lite soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice vinegar
1Tbsp. Dijon mustard
1 Tbsp. ginger, chopped
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. or 4 cups Napa cabbage, shredded
2 cups cucumber, quartered and sliced
2 cups carrots, shredded
1 1/2 cups snow peas, cut into 1-inch pieces
1 cup edamame, shelled
3 green onions, sliced thin
2 cups chicken, cooked and shredded
1/4 cup fresh cilantro, chopped
2 Tbsp. almonds, slivered, for garnish


  1. Whisk soy sauce, sesame oil, rice vinegar, mustard, ginger and red pepper flakes together in a small bowl, refrigerate until needed.
  2. Toss all remaining salad ingredients together, drizzle with dressing.  Garnish with slivered almonds.

Serves:  4

Calories per serving:  290

Calorie equivalent:  3 oz. protein, 1 fat, 2 vegetables

Recipe courtesy of the California Health and Longevity Institute

Tags: Main Dishes