Chinese Chicken Salad
- 2 teaspoons fresh grated ginger
- 1 + 1/2 teaspoons hot chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons neutral tasting olive, vegetable or canola oil
- 1 tablespoon sesame seeds
- 2 heaping tablespoons sliced almonds
- 1 + 1/2 cups rotisserie chicken breast, warm or cold, thinly sliced
- 4 cups Napa or Savoy cabbage, thinly sliced
- 3 cups romaine and/or iceberg, chopped
- 1/2 roasted red pepper, thinly sliced
- 1 navel orange, peeled and cut into bite-size pieces
- 1/2 small cucumber, cut into bite-size pieces
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (2 heaping tablespoons)
- Cucumber, small (1/2)
- Ginger, fresh (2 teaspoons)
- Napa or savoy cabbage (4 cups)
- Navel orange (1)
- Romaine and/or iceberg (3 cups)
- Meat
- Rotisserie chicken breast (1 1/2 cups)
- Condiments
- Chili sauce, hot (1 1/2 teaspoons)
- Neutral tasting olive (2 tablespoons)
- Rice wine vinegar (2 tablespoons)
Soy sauce (2 tablespoons)
- Cooking & Baking
- Brown sugar (2 tablespoons)
- Red pepper, roasted (1/2)
- Sesame oil (1 tablespoon)
- Sesame seeds (1 tablespoon)
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Published April 4, 2012 (10 months ago).
6 people saved this recipe.
