Asian Chicken Salad


1/4 cup lite soy sauce

1 Tbsp. sesame oil

2 Tbsp. rice vinegar

1Tbsp. Dijon mustard

1 Tbsp. ginger, chopped

1/4 tsp. crushed red pepper flakes

1 1/2 lbs. or 4 cups Napa cabbage, shredded

2 cups cucumber, quartered and sliced

2 cups carrots, shredded

1 1/2 cups snow peas, cut into 1-inch pieces

1 cup edamame, shelled

3 green onions, sliced thin

2 cups chicken, cooked and shredded

1/4 cup fresh cilantro, chopped

2 Tbsp. almonds, slivered, for garnish


  1. Whisk soy sauce, sesame oil, rice vinegar, mustard, ginger and red pepper flakes together in a small bowl, refrigerate until needed.
  2. Toss all remaining salad ingredients together, drizzle with dressing.  Garnish with slivered almonds.

Serves:  4

Calories per serving:  290

Calorie equivalent:  3 oz. protein, 1 fat, 2 vegetables

Recipe courtesy of the California Health and Longevity Institute

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