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 vinegar
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.
Tales and Travel 