Asian Chicken Salad
This recipe features nappa cabbage. It has a very mild flavor and adds a nice crunch similar to iceberg lettuce.
Salad Ingredients:
1 pound chicken breasts, cooked and chopped
8 cups thinly sliced Napa cabbage
1 cucumber, halved lengthwise and thinly sliced crosswise into 1/4″ slices
4 carrots, peeled and shredded
4 scallions, chopped
1/4 cup chopped fresh cilantro
1/4 cup slivered almonds
1 (15 oz) can mandarin oranges, packed in juice, drained (Whole Foods carries this)
Dressing:
1/4 cup honey
1/4 cup reduced sodium soy sauce
1/4 cup rice wine vinegar
2 Tbsp. canola oil
2 Tbsp. sesame oil
2 Tbsp. Dijon mustard
1 tsp. chopped garlic
1/2 tsp. ground ginger (or minced fresh ginger if you have it on hand)
Combine salad ingredients in a large salad bowl. Whisk together dressing ingredients in a smaller bowl. Slowly drizzle some dressing over the salad and toss to combine. You may have some dressing leftover, depending on your personal preference. Leftover dressing is perfect over steamed vegetables.
Serves 4. Pair with a small whole grain roll or baked sweet potato to round out your meal.