Shredded Asian Chicken Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Rather quick, easy recipe (quicker and easier if you already have some cooked chicken laying around). Holds up well. Good for potlucks. If you're pinched for time, you can substitute 2 bags of coleslaw for the cabbage and carrots. Ingredients:
2 1/2 lbs chicken breasts, cooked and shredded |
1/8 cup nonfat asian-style dressing (i recommend trader ming's sesame soy ginger vinaigrette) |
1 head green cabbage, shredded very finely |
2 carrots, grated coarsely |
1/2 cup sliced almonds |
1/2 cup green onion, sliced |
Directions:
1. Toss the first two ingredients well in a medium bowl. Combine with the remaining four ingredients in a large bowl. Serve immediately, or cover and chill until ready to serve.
2. NOTE: The servings are for entree-sized salads. I make this for potlucks with approximately 20 people attending and this amount has been sufficient for that purpose.
|
|