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Asian Chicken Salad

Asian Chicken Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield

4 servings (serving size: about 2 cups)

Use a rotisserie chicken to make dinner prep a breeze in this delicious, Asian-inspired main-dish chicken salad.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons sliced almonds
  • 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon honey
  • 1 teaspoon Chinese mustard
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon chile paste with garlic
  • 4 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups coarsely chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup torn fresh cilantro leaves
  • 1 cup jarred fresh orange sections, drained

Nutrition Information

  • calories 407
  • fat 13.9 g
  • satfat 5 g
  • monofat 4.7 g
  • polyfat 2.6 g
  • protein 29.2 g
  • carbohydrate 42.5 g
  • fiber 3.6 g
  • cholesterol 75 mg
  • iron 1.6 mg
  • sodium 484 mg
  • calcium 117 mg

How to Make It

  1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside.

    Slicing Cabbage
  2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.