Chinese Chicken Salad

• Meat

  • 4 cup Chicken, cooked

• Produce

  • 1 Carrot
  • 1 tbsp Cilantro, fresh
  • 1 tbsp Ginger, fresh
  • 1 lb Napa cabbage
  • 1/2 Onion
  • 1/2 Red bell pepper

• Condiments

  • 1/4 cup Hoisin sauce
  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Chow mein noodles

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1/3 cup Rice vinegar
  • 1/2 tsp Sesame oil, toasted

Found on culinaryhill.com

Description

Ingredients

• 2 T. canola oil
• 1/3 c. rice vinegar
• ¼ c. hoisin sauce
• 1 ½ T. soy sauce
• 1 T. grated fresh ginger
• ½ tsp. toasted sesame oil
• 4 c. cooked chicken, diced or shredded (leftover rotisserie, etc.)
• 1 carrot, peeled and julienned
• 1 lb. napa cabbage, cored and shredded
• ½ red bell pepper, stemmed, seeded, and julienned
• ½ onion, thinly sliced
• 1 T. minced fresh cilantro
• 1 c. chow mein noodles

Directions

• In a small bowl, whisk together canola oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days. In a large bowl, toss the chicken, carrots, cabbage, bell pepper, scallions, and cilantro together. Whisk the dressing to recombine and pour of the salad. Toss well. Sprinkle with chow mein noodles and serve.