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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 473.8
  • Total Fat: 8.9 g
  • Cholesterol: 66.6 mg
  • Sodium: 903.1 mg
  • Total Carbs: 67.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 29.7 g

View full nutritional breakdown of Asian Chicken Salad calories by ingredient
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Asian Chicken Salad

Submitted by: CHANDRACETA

Introduction

Adapted from:
My Family Table: A Passionate Plea for Home Cooking by John Besh (Andrews McMeel Publishing, LLC, 2011). Copyright 2011 by John Besh and Dorothy Kalins Ink, LLC. Allrights reserved.
Adapted from:
My Family Table: A Passionate Plea for Home Cooking by John Besh (Andrews McMeel Publishing, LLC, 2011). Copyright 2011 by John Besh and Dorothy Kalins Ink, LLC. Allrights reserved.

Number of Servings: 4

Ingredients

    1 head cabbage, thinly sliced
    2 cups cooked cellophane noodles
    16 oz diced cooked chicken
    1/4 cup hoisin sauce
    3 tablespoons rice wine vinegar
    3 tablespoons soy sauce
    1 tablespoon fish sauce
    2 teaspoons toasted sesame oil
    1 teaspoon sambal chili paste
    2 pinches sugar
    1 1-inch piece ginger, peeled and grated
    6 green onions, thinly sliced
    1/4 cup peanuts, toasted
    Leaves from 1 bunch fresh basil, sliced
    Leaves from 1/2 bunch fresh cilantro, sliced
    Leaves from 1 bunch fresh mint, sliced

Directions

1. Mix together the cabbage, noodles, and diced chicken in a large bowl. Hands are welcome.

2. In a small bowl or jar, mix the hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, sambal chili, sugar, ginger, and green onions. Pour over the cabbage mixture and toss really well to coat all the ingredients. You can do this a few hours ahead so that the seasoned sauce will moistenthe dried noodles.

3. Just before serving, sprinkle the salad with the peanuts and some of the basil, cilantro, and mint. Have bowls of the herbs on the table so everybody can add what they like.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANDRACETA.






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