The flavors of Asia give this chicken salad a tasty zing.  You can make it as hot as you like.  I had frozen some leftover chicken which I defrosted and whipped this up.  Serve it on a tomato, avocado — or with slices of both. Serves four.

For vinaigrette:

1/4 cup soy sauce

2 tablespoons seasoned rice vinegarchicksalad

2 tablespoons vegetable oil

1 tablespoon Asian sesame oil

1 tablespoon Dijon mustard

1 tablespoon finely grated peeled fresh ginger

1/2 teaspoon dried hot red pepper flakes (original recipe specifies 1 teaspoon.  1/2 teaspoon was enough for me. If you like fire, go for 1 teaspoon)

For salad

4 cups coarsely shredded cooked chicken (about 1 lb)

1/2 lb Napa cabbage, cut into 1-inch pieces (3 1/2 cups)

1/4 lb. snow peas, cut diagonally into 1-inch pieces

1 seedless cucumber, quartered lengthwise and cut into 1/2 inch pieces

3 scallions, finely chopped

1/2 cup chopped fresh cilantro

Whisk together all vinaigrette ingredients.

Toss salad ingredients with vinaigrette in a large bowl until combined well.

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