Chicken Edamame Salad With Wasabi Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side. Ingredients:
2/3 cup rice vinegar |
2 tablespoons canola oil |
3 tablespoons honey |
2 teaspoons wasabi paste |
1/4 teaspoon salt |
2 garlic cloves, pressed |
1 1/2 cups shelled edamame, thawed and drained if frozen |
6 cups shredded napa cabbage |
3 cups shredded cooked chicken breasts |
4 green onions, sliced |
Directions:
1. Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
2. Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
3. Toss well.
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