Chicken Asian Salad
Recipe Type: Main
Cuisine: Australian
Author:
Prep time:
Total time:
Serves: 4
Light Asian salad
Ingredients
- 3 cups (480g) shredded cooked chicken
- 1 small (700g) Chinese cabbage, sliced thinly
- 2 green onions (green shallots), sliced thinly
- 100g Crunchy Combo Sprouts
- ½ cup firmly packed fresh coriander leaves
- ½ cup (75g) salted cashews
- 2 tablespoons toasted pepitas
- SOY DRESSING
- ¼ cup (60ml) soy sauce
- 1/3 cup (80ml) rice vinegar
- 2 tablespoons peanut oil
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
Instructions
- SOY DRESSING:
- Place all ingredients in a screw-top jar; shake well.
- Place chicken, cabbage, onions, sprouts and coriander in a large bowl.
- Add Soy Dressing; toss gently to combine. Sprinkle with cashews and pepitas.
- Not suitable to freeze
