Asian Sesame Chicken Salad.
Fusion at it’s finest. This salad is so easy to make and I used leftover chicken from my roaster that I made on Sunday. This can easily be made vegetarian as well by omitting the chicken. I hope you enjoy this one 🙂
1 head of Napa cabbage
1/2 head of red cabbage
1/2 tsp of sugar
2 c of shredded chicken
1 c of cilantro leaves
1 can of mandarin oranges, drained
1/4 c of slivered almonds, toasted
2 tbl of sesame seeds
Salt and pepper to taste
Asian noodles to garnish (optional)
Slice the cabbages in half and core. Slice into thin strips. Add to your salad bowl. Toss with sugar. Add the shredded chicken, cilantro, mandarin oranges, almonds, sesame seeds, salt and pepper and noodles, if you are using them.
1 tbsp of dijon mustard
1/2 tsp of low sodium soy sauce
2 tbsp of rice wine vinegar
1/2 tbsp of sesame oil
1/4 c of canola oil or peanut oil
1 tsp of sugar
Combine them all in a jar with a lid or tupperware container and shake until blended. Top the salad and enjoy.
— Knead to Cook