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!
- ½ cup Asian Dressing from up the Street
- 2 green onions (scallions), roughly chopped
- 1 head white cabbage, shredded or roughly chopped
- 1 large carrot, washed, peeled, and grated
- 1 two-pound rotisserie chicken, shredded (about 3 cups)
- 10– 15 mint leaves, torn
- 10– 15 cilantro leaves
- Salt to taste
- Freshly ground black pepper to taste
- ½ teaspoon sesame seeds
- 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).
- In another large bowl, toss the rest of the dressing with the carrot, chicken, mint, and cilantro until combined.
- Season, if needed, with salt and pepper to taste.
- Divide cabbage salad between four plates, top with the chicken mixture, and serve. Garnish with some sesame seeds.