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Crunchy Asian Cabbage & Chicken Salad

Posted by Peggy on September 22, 2012

Crunchy Asian Cabbage & Chicken Salad
Recipe: Crunchy Asian Cabbage & Chicken Salad

Ingredients for Salad

  • 1 pound cabbage, chopped or shredded (Savoy pictured)
  • 1 pound poached chicken breast, diced (see above notes)
  • 2 cups small (1/2-inch) broccoli florets, blanched
  • 1 cup sugar snap peas, blanched, then cut in half
  • 1 red, yellow, or orange bell pepper; seeds and membranes removed then sliced
  • 1 cup sliced scallions
  • 1 1/2 cups whole cashews
  • Chopped cilantro, optional
  • 1 recipe for dressing (below) or Asian-styled bottled dressing as needed (well-shaken)

Ingredients for Dressing

  • 1/4 cup soy sauce
  • 2 tablespoons white or rice wine vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic
  • 1/2 cup canola oil
  • 1 tablespoon sesame oil

Instructions

  1. To make the salad, toss cabbage, chicken, broccoli, peas, peppers, scallions, and cashews together, adding cilantro to taste, if using. (Note that if you’re taking this to a party or tailgate, keep all the ingredients in a separate bag and toss together just before serving.)
  2. To make the dressing (recipe below), whisk together soy sauce, vinegar, peanut butter, sugar, garlic, canola and sesame oils. Thoroughly combine.
  3. Slowly add dressing to salad to taste, adding kosher salt to taste, if desired. Serve.
Preparation time: 45 minutes

Number of servings (yield): 10

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