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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this delicious salad soon after mixing, or it will wilt and take on a dull color. For quicker prep, substitute bagged shredded cabbage for the napa. Ingredients:
1/4 cup rice vinegar |
1/4 cup low-sodium soy sauce |
2 tablespoons creamy peanut butter |
1 teaspoon dark sesame oil |
1 teaspoon bottled minced fresh ginger |
1 teaspoon bottled minced garlic |
2 1/2 cups chopped cooked chicken breast |
2 cups thinly sliced napa (chinese) cabbage |
1 cup red bell pepper strips |
1 cup fresh bean sprouts |
1 cup grated carrot |
2 tablespoons chopped green onions |
1 teaspoon sesame seeds, toasted |
Directions:
1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat. Sprinkle with sesame seeds.
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