Light Chinese Chicken Salad
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/4 cup water
- 3 tablespoons rice wine or white wine vinegar
- 1 tablespoon sesame tahini
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons finely chopped beni shoga (pickled ginger), drained
- OR
- 1 teaspoon grated ginger root
- 1 clove garlic, minced
- 1/8 teaspoon black pepper
- 4 cups shredded Chinese (Napa) cabbage or lettuce
- 2 cups shredded cooked chicken or turkey
- 1 cup carrots cut into julienne strips
- 1 cup pea pods, halved lengthwise
- 1 cup seeded cucumber cut into julienne strips
- 1 cup red bell pepper cut into julienne strips
- 1/2 cup sliced green onions
- 1 package (3 ounce size) low-fat ramen noodles
For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic, and pepper. Cover and blend or process till smooth. Set aside. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately. Make-Ahead Tips: Prepare dressing; cover and chill 24 hours ahead of time. Shake dressing before serving. Cook chicken and shred. Cover and chill up to 24 hours ahead of time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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