Total Time
25mins
Prep 15 mins
Cook 10 mins

This is one of my step daughter Mollica's favorite salads. She made this for me when I came for Christmas last year, because she knows I love this dish. It wasn't suppose to be part of our Christmas dinner but it was made special by my daughter.

Ingredients Nutrition

Directions

  1. Combine the chicken sesame oil, chili sauce,garlic and lime juice in a bowl.
  2. Cover and refrigerate for 2 hours, tossing once.
  3. Cook the chicken on a well-oiled grill over high heat until cooked through, about 5 minutes per side.
  4. Cool slightly, then cut into thin strips.
  5. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro.
  6. Prepare the chinese dressing;.
  7. Place all the dressing ingredients below in a blender; process on high until smooth.
  8. 1/4 cup cider vinegar, 3 Tbls. peanut oil,2 Tbls. Asian Sesame Oil,1 Tbls. smooth peanut butter, 1-1/2 Tbls honey,1 teaspoons Dijon mustard.
  9. 1 teaspoons soy sauce,1 egg yolk and Salt & Pepper to taste.
  10. Adjust the seasonings to your taste.(Makes about 1 cup).
  11. Refrigerate covered, until ready to use.
  12. Toss the salad with 1/3 cup of the dressing or as desired.
  13. Transfer to a bowl and serve immediately.
  14. Extra dressing may be stored in frig for about two days.

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