Asian Twist Chicken Salad

Name: Asian Twist Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 small red onion, sliced, into, thin, rings; 1 -2 garlic clove, minced; 2 teaspoons grated fresh ginger; 1 teaspoon sugar; 2 tablespoons Chinese white rice vinegar; 3 tablespoons peanut oil; 1 teaspoon chili oil; 2 tablespoons tamari soy sauce; 3 smoked chicken breast halves, sliced thin; 1/2 English cucumber, seeded and cut into matchsticks; 1 cup bean sprouts; 1 yellow pepper, cut into match sticks; 2 cups chopped red cabbage; 2 -3 tablespoons chopped cilantro; 1/2 cup chopped cashews

Submitted by Diana Adcock

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

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Ready In:: 15mins
Ingredients:: 15
Serves:: 4

ingredients

1 small red onion, sliced, into, thin, rings
1 -2 garlic clove, minced
2 teaspoons grated fresh ginger
1 teaspoon sugar
2 tablespoons Chinese white rice vinegar
3 tablespoons peanut oil
1 teaspoon chili oil
2 tablespoons tamari soy sauce
3 smoked chicken breast halves, sliced thin
¹⁄₂ English cucumber, seeded and cut into matchsticks
1 cup bean sprouts
1 yellow pepper, cut into match sticks
2 cups chopped red cabbage
2 -3 tablespoons chopped cilantro
¹⁄₂ cup chopped cashews

directions

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

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Reviews

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
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.
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
Great salad.

adopt a greyhound
I took a cue from Manda and used sesame oil in this. I also used lower-sodium soy sauce in place of the tamari and dry roasted unsalted peanuts in place of the cashews. Didn't matter, it was still fabulous! I'll probably try he dressing on other dishes as well, such as using it as a stir-fry sauce.

echo echo

Tweaks

I took a cue from Manda and used sesame oil in this. I also used lower-sodium soy sauce in place of the tamari and dry roasted unsalted peanuts in place of the cashews. Didn't matter, it was still fabulous! I'll probably try he dressing on other dishes as well, such as using it as a stir-fry sauce.

echo echo