Asian Chicken Salad

California Health & Longevity Institute
  • Yield: 4 servings


1/4cup reduced sodium soy sauce
2tablespoons seasoned rice vinegar
1tablespoon sesame oil
1tablespoon Dijon mustard
1tablespoon chopped ginger
1/4teaspoon crushed red pepper flakes
3cups cooked chicken, shredded
1/2pound or 3 1/2 cups shredded Napa cabbage
1/4pound snow peas, cut in 1-inch pieces
1 seedless cucumber, quartered and sliced
3 green onions, sliced thinly
1/4cup chopped cilantro
1cup shredded carrot
1cup edamame, shelled


  1. Whisk together soy sauce, rice vinegar, sesame oil, mustard, ginger and red pepper flakes in a small bowl to make dressing, refrigerate until needed.
  2. Toss all remaining ingredients together to make salad, drizzle with dressing.

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute

Nutritional Info *per serving

  • Calories 250