Asian Twist Chicken Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

Just a little different. If you like kick add a minced jalapeño.

Ingredients Nutrition

Directions

  1. In a small bowl combine the onions, garlic and ginger.
  2. In another small bowl whisk together the sugar, vinegar, peanut oil, chili oil and tamari sauce.
  3. Toss with the onion mixture.
  4. Let stand for 10 minutes.
  5. Place remaining ingredients except cilantro and cashews in a large bowl and toss in Onion mixture.
  6. Sprinkle top with cilantro and cashews.

Reviews

(5)
Most Helpful

this was really good! i added baby spinach leaves jsut for texture but i'll bet its just as good without it. it was really easy to throw together and the flavors blended nicely. i think next time i will add young peas. thanks di!

polly salama April 07, 2002

This recipe was terrific! I love Asian food, and this salad was interesting and full of zing. It was colorful, delicious, and the tastes blended together perfectly. I'd definitely make it again.

Lisa G. April 07, 2002

I LOVED this recipe!! I only made a few minor changes. I do not like hot, so I omitted the chili oil. I used 1 Tbsp. of sesame oil, and 2 Tbsp. of peanut oil (instead of 3 Tbsp. of peanut oil) because I LOVE the taste of sesame oil. Also, I served this over a bed of romaine lettuce and sprinkled with chow mein noodles. Absolutely to die for!!! Thanks for posting, Di!

Manda December 30, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a