CHINESE CHICKEN SALAD (Adapted from Culinary Hill)
For the Salad Dressing:
2 TBSP canola oil
1/3 cup rice vinegar
1/4 cup hoisin sauce
1 1/2 TBSP low sodium soy sauce
1 TBSP fresh ginger, grated
1/2 tsp toasted sesame oil
For the Salad:
4 cups cooked chicken shredded or diced (I’m using chicken from one rotisserie chicken)
1 pound Napa cabbage, cored and finely shredded
2 cups red cabbage, cored and finely shredded
1 cup shredded carrots
1 bunch scallions, thinly sliced
1/4 cup fresh cilantro, minced
1 cup chow mein noodles
2 TBSP sesame seeds for garnish, optional
To make the dressing:
In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil.
Shake vigorously until combined.
Enjoy immediately or, refrigerate for up to 4 days.
To make the salad:
In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro.
Shake the dressing to recombine and pour over the salad.
Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.