If I didn’t have a house full of boys to feed, I would happily eat this salad every night. It is fresh and crunchy and totally satisfying. Unlike traditional Chinese chicken salads that can be loaded with added sugars and bad fats, this one is light and healthy. It is more like my California version of a Chinese chicken! I usually boil chicken breasts for 20 minutes, let cool and then shred, but any store-bought/left-over chicken will be fine. I prefer peanuts, but slivered almonds work nicely as well. Whether served at a ladies lunch or for a light dinner, it is really a perfect main course salad. Enjoy!
- ½ head shredded napa cabbage (about 4 cups)
- 1 head romaine, thinly sliced
- 2 carrots, peeled and cut into matchsticks
- 5 scallions, white and light green part, chopped
- ¼ cup chopped cilantro
- 2 tablespoons black sesame seeds
- ½ cup roasted and salted peanuts or toasted slivered almonds
- 2 cups shredded chicken breasts (boiled or from a
- ¼ cup rice wine vinegar
- 1 garlic clove, crushed
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 tsp soy sauce
- Peel outer layers of cabbage. core it and thinly slice. Put in large salad bowl.
- Wash romaine, dry and thinly slice leaves and add to the bowl.
- Peel and cut carrots into matchsticks (I use a handheld julienne peeler)
- Add chopped scallions, sesame seeds, and chicken to bowl.
- Whisk all the dressing ingredients together in a small bowl.
- Pour dressing over salad and toss well. Sprinkle nuts on top and serve.
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