Asian Chicken Salad
Serves 8
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
¼ teaspoons sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon honey
2 teaspoons grated fresh ginger
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 cups shredded cooked chicken
3 cups shredded Napa cabbage (red cabbage works too!)
1 cup grated carrots (about 2 medium carrots)
½ large red pepper, julienned
3 scallions, sliced
1 cup cilantro leaves Toasted sesame seeds, for garnish
Boston or Romaine lettuce leaves, for serving
Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger. Whisk in the toasted sesame and olive oils. Combine with the chicken and vegetables. Chill in refrigerator until ready to serve. Just before serving, sprinkle with sesame seeds. Serve with lettuce leaves for wrapping.
Recipe from more.com, July/August 2011.
Serves 8
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
¼ teaspoons sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon honey
2 teaspoons grated fresh ginger
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 cups shredded cooked chicken
3 cups shredded Napa cabbage (red cabbage works too!)
1 cup grated carrots (about 2 medium carrots)
½ large red pepper, julienned
3 scallions, sliced
1 cup cilantro leaves Toasted sesame seeds, for garnish
Boston or Romaine lettuce leaves, for serving
Whisk together the vinegar, lime juice, soy sauce, salt, pepper, honey and ginger. Whisk in the toasted sesame and olive oils. Combine with the chicken and vegetables. Chill in refrigerator until ready to serve. Just before serving, sprinkle with sesame seeds. Serve with lettuce leaves for wrapping.
Recipe from more.com, July/August 2011.
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