Randy Mayor; Jan Gautro
4 servings (serving size: 1 1/2 cups)

Serve this delicious salad soon after mixing, or it will wilt and take on a dull color. For quicker prep, substitute bagged shredded cabbage for the napa.

How to Make It

Step 1

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Step 2

To prepare salad, combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat. Sprinkle with sesame seeds.

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Ratings & Reviews

noelle71's Review

April 20, 2013

CukinTX's Review

May 23, 2012
Very good meal. My husband used flour tortillas and made tacos out of it. That was a good idea to make it a bit less salad-y.

user's Review

June 22, 2011
Very good! Perfect no-cook summer salad. Used leftover rotisserie chicken. Didn't want to buy napa cabbage so just used shredded iceberg and that worked fine. Next time, I'll add a little ground red pepper to the dressing to give it a little kick. Also didn't need all the dressing. Start with dressing the salad with a little and then taste before it you add all of it and risk making the salad too soggy.

Trish2011's Review

February 23, 2011
This is awesome and one that I will cook over and over again.

EarthaK's Review

August 14, 2009
Very good. Maybe not "worthy of a special occasion" but I would gladly serve this to guests for a light and casual lunch or dinner. I added an extra tablespoon of peanut butter to dressing, and used pre-shredded cabbage.