This is one of my all time favorite chicken salads. Look how colorful it is! This is even taken the next day; it was so yummy I decided to eat it for breakfast.
Ingredients:
2 slices purple cabbage
Handful shredded kale or handful white cabbage, or both!
4 slivers of fresh ginger, roughly chopped
1/2 carrot, slivered
4 mini red bell peppers, cut into slivers
2 mini yellow peppers, cut into slivers
1/2 pulled rotisserie chicken, no skin
Handful spring green peas, slivered
Handful diced green onion; I used both the white and green parts
Handful chopped cilantro
Handful black sesame seeds
*Optional: red chili flakes, diced water chestnuts and endive.
Super Spicy Dressing:
I made up my own dressing because I love Super Spicy Dressing, so I will give you both options.
1/3 cup sesame oil
1 T brown rice vinegar
1/4 cup water
*3 T store bought or homemade Hoisin sauce
Homemade Hoisin ( I adapted mine from Gwyneth Paltrow’s Lee’s Hoisin Sauce: this is the spicy part!)
1 T organic canola
1 large garlic clove, minced
1/2 tsp Chinese Five Spice Powder
*1/2 cup red miso paste. (I used Sriracha sauce here to make it spicy; about 1/2 cup as well instead of the miso.)
1/2 cup good maple syrup- Grade B
2 T brown rice vinegar
You can also make my Easy Asian Vinaigrette…
Heat oil, then add other ingredients and whisk together for 3-4 minutes. Let cool.
Toss everything together and serve with Nori Fried Rice for a completely fabulous meal!!!!
