Asian-Style Chicken Salad

This is the perfect dish if you feel like a light but tasty dinner. You can cook boneless skinless chicken breasts as the main ingredient, but you’ll save lots time by buying a whole or half rotisserie chicken at the store and save the rest for sandwiches or another salad later in the week. Use the white meat and just shred or slice it into bite-size pieces


  • 1/2 Rotisserie chicken breast or 2 cooked chicken cutlets, shredded or sliced
  • Large handful Snow Peas , trimmed, sliced on the diagonal and micro-waved for 30 sec. or boiled in water 30 sec., then run under cold water
  • 4 Scallions trimmed and sliced on the diagonal
  • 1/2 Can Water Chestnuts , drained and sliced
  • 1 Cup Napa or Chinese cabbage , shredded or thinly sliced
  • 1/2 Granny Smith Apple , peeled and cut into matchstick-like pieces
  • Sprig Fresh cilantro , chopped
  • ChowGuys salad dressing (or 2 spoons of mayonnaise, small spoon Dijon mustard, dash of white wine vinegar, and dash of vegetable oil or olive oil
  • 2 Dashes Soy sauce

prep / directions

In a salad bowl, mix the dressing ingredients. Add the shredded chicken, snow peas, scallions, water chestnuts, apple, shredded cabbage and cilantro. Mix well and serve.

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