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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Salad:
3/4 cup toasted sliced almonds
3 cups shredded cabbage slaw mix
2 1/2 cups cooked chicken (about 12 oz), cubed
1 romaine lettuce heart, thinly sliced
1 green onion, thinly sliced
1/2 cup chopped fresh cilantro
Dressing:
1/4 cup apple cider vinegar
2 tbsp sugar
1 tbsp vegetable oil
2 tsp freshly grated ginger
For dressing: In small bowl whisk vinegar, sugar, oil and ginger. Cover and refrigerate 4 hours to blend flavors.
For salad: Preheat oven to 350. Spread almonds on baking sheet in single layer. Bake 6 to 8 minutes until golden brown, stirring once halfway through baking. Transfer nuts to bowl; set aside.
In large bowl, place slaw mix, chicken, lettuce, green onion and cilantro; toss to combine.
To serve, whisk dressing and pour over salad. Toss to coat. Sprinkle toasted almonds over top. Serves 6
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ASIAN CHICKEN SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Salad:
3/4 cup toasted sliced almonds
3 cups shredded cabbage slaw mix
2 1/2 cups cooked chicken (about 12 oz), cubed
1 romaine lettuce heart, thinly sliced
1 green onion, thinly sliced
1/2 cup chopped fresh cilantro
Dressing:
1/4 cup apple cider vinegar
2 tbsp sugar
1 tbsp vegetable oil
2 tsp freshly grated ginger
For dressing: In small bowl whisk vinegar, sugar, oil and ginger. Cover and refrigerate 4 hours to blend flavors.
For salad: Preheat oven to 350. Spread almonds on baking sheet in single layer. Bake 6 to 8 minutes until golden brown, stirring once halfway through baking. Transfer nuts to bowl; set aside.
In large bowl, place slaw mix, chicken, lettuce, green onion and cilantro; toss to combine.
To serve, whisk dressing and pour over salad. Toss to coat. Sprinkle toasted almonds over top. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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