Tuesday, June 3, 2008

Asian Chicken Salad

A light, tasty salad for hot summer evenings. Quick to put together, if you've got pre-cooked chicken on hand. I'll be submitting this easy weeknight dinner to Sweetnicks' ARF/5-a-day roundup this week.

Asian Chicken Salad
1 roasted chicken breast, meat shredded
1 sweet bell pepper, sliced into matchsticks
3 cups coleslaw mix (shredded cabbage and carrots)
2 Tbsp sliced green onions
2 Tbsp chopped fresh cilantro
1/4 c Asian Dressing (see below)
1/4 c fried chow mein noodles

In a large bowl, toss the shredded chicken, bell pepper, coleslaw, green onions and cilantro with the dressing. Serve topped with the chow mein noodles.

Asian Dressing
1 Tbsp hoisin sauce
juice of 1 lime or 1/4 c rice wine vinegar, whichever you've got on hand
1/4 c reduced-salt soy sauce
1 tsp sesame oil
1 Tbsp shredded fresh ginger
2 tsp Sriracha sauce (or more, to taste)

Whisk all ingredients together in a small bowl and use immediately.

1 comment:

Renae du Jour said...

Looks delicious! Good recipe.