Asian-Inspired Chicken Salad
This chicken salad is inspired by east and southeast Asian-associated flavors of soy, ginger, sesame, and mango.
Source and licence
"Asian-Inspired Chicken Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Asian-Inspired_Chicken_Salad, revision 4630322), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Asian-Inspired_Chicken_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630322
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Asian by a tradition spanning countries: Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1½ cups broccoli flowerets
- ½ cup pea pods
- 6 cups torn mixed greens
- 2 cups thinly-sliced Nappa cabbage
- ½ cup julienned carrots
- 1 package (6 oz) grilled chicken breast, cut in strips
- ¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)
- 1 mango, peeled, seeded, and thinly sliced (optional)
- Sesame crackers (optional)
Method
- In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
- In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
- Add chicken.
- Drizzle with salad dressing. Toss to coat.
- Arrange on 4 serving plates.
- Top with mango, if desired.
- Serve with crackers.