Asian Chicken Salad

You need to make this today.

It is perfect. Crunchy. Salty. Sweet.

Added bonus: healthy!

And easy to make ahead. Need I say more?

The dressing is very versatile and easy to make spicy. It keeps well in the fridge for like a week.

Probably longer, but we always use it up.

Places to bring this perfect dish:

• home sweet home
• picnics
• parties
• work
• anywhere you can eat

Ingredients:

1. 2 C cabbage
2. 2 C diced or shredded chicken
3. 1 shredded carrot
4. 3 scallion stalks, chopped
5. 1/2 handful of chopped cilantro
6. sprinkle of sesame seeds

Dressing:

1. 1 garlic clove, minced
2. 2 Tb oil (canola or veggie)
3. 1 Tb rice vinegar
4. 1 ts soy sauce
5. 1 ts sugar
6. juice from 1 lime
7. 1 Tb fish sauce
8. Optional: 2 chopped Thai chilis or chili flakes

@cookingwithkinsley

Easy Asian chicken salad by your favorite mini chef #easyrecipes #minichef #toddlertok #delish #asianchickensalad #foryou #추천 #korean

♬ Mr. Blue Sky – Electric Light Orchestra

Directions:

1. Combine all ingredients to make your dressing (we want the garlic to do its magic)
2. Combine all other ingredients in a large mixing bowl
3. Pour dressing in and mix
4. Serve with chips, wonton chips, veggie… whatever you like. Or just a fork

Note: the cabbage stays pleasantly crunchy for about 2 days. Otherwise, wait to add dressing until the day you want to eat it.