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Asian Chicken Salad

Source of Recipe

Marsha


List of Ingredients

Vinaigrette:
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes (optionally)

Salad:
4 cups coarsely shredded cooked chicken (about 1 lb)
1/2 lb Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
1/4 lb snow peas, cut diagonally into 1-inch pieces
3 scallions, finely chopped
1/2 cup chopped fresh cilantro
1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces



Recipe

Whisk together all vinaigrette ingredients.

Toss salad ingredients with vinaigrette in a large bowl until combined well. Serve.

Makes 4 to 6 servings.