Asian Chicken and Mint Salad

This is a lovely, simple, clean-tasting assembly of Asian ingredients – and something I could very likely eat every night. Because of its simple freshness and the lightness of the mint, this salad can make you feel downright saintly while you are eating it. I like to change it up sometimes by substituting grilled steak for the chicken and rice noodles for the cabbage. Try it!

Asian Chicken and Mint Salad
Serves 4
This is a lovely, simple, clean-tasting assembly of Asian ingredients - and something I could very likely eat every night. Because of its simple freshness and the lightness of the mint, this salad can make you feel downright saintly while you are eating it. I like to change it up sometimes by substituting grilled steak for the chicken and rice noodles for the cabbage. Try it!
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Prep Time
6 min
Cook Time
10 min
Prep Time
6 min
Cook Time
10 min
Ingredients
  1. ½ cup Asian Dressing from up the Street
  2. 2 green onions (scallions), roughly chopped
  3. 1 head white cabbage, shredded or roughly chopped
  4. 1 large carrot, washed, peeled, and grated
  5. 1 two-pound rotisserie chicken, shredded (about 3 cups)
  6. 10– 15 mint leaves, torn
  7. 10– 15 cilantro leaves
  8. Salt to taste
  9. Freshly ground black pepper to taste
  10. ½ teaspoon sesame seeds
Instructions
  1. In a large bowl, thoroughly mix half the dressing with the green onion and cabbage and set aside (this helps soften the cabbage before serving).
  2. In another large bowl, toss the rest of the dressing with the carrot, chicken, mint, and cilantro until combined.
  3. Season, if needed, with salt and pepper to taste.
  4. Divide cabbage salad between four plates, top with the chicken mixture, and serve. Garnish with some sesame seeds.
Chef Stuart O'Keeffe http://chefstuart.com/

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