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TEAM TALK
Recipes - Crunchy Asian Chicken Salad
This crunchy salad is ready in 10 minutes.
INGREDIENTS
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
Coarse salt and ground pepper
1/2 head iceberg lettuce, coarsely chopped
8 ounces shredded cooked chicken breast (about 2 cups)
1 yellow bell pepper (ribs and seeds removed), thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crunchy chow mein noodles (optional)
DIRECTIONS
In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt
and pepper. Divide dressing between two small airtight containers.
In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide
between two airtight containers; refrigerate, up to overnight. To serve, top with
dressing and, if desired, noodle
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