A perfect lunch or light dinner!
Asian Chicken Salad
1/4 cup fresh lime juice (from 3 limes)
2 teaspoons soy sauce
1 jalapeno, minced
2 teaspoons vegetable oil
1/2 teaspoon sugar
4 cups shredded red cabbage (about 1/2 medium head)
1 cup shredded carrots (about 2 large)
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
2 cups shredded cooked chicken
In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.
Sally’s Notes: If you or your kids don’t like heat, this salad dressing can be made without jalapeno, or take out the stems and seeds and it really cuts down on the heat. This is a great way to use up some leftover rotisserie chicken or even grilled chicken. I love this dish.
Sally's Recipe Of The Week is sponsored in part by Lincoln Culinary Institute, a division of Lincoln College of Technology in West Palm Beach.
At Lincoln Culinary Institute success is sweet, their culinary arts and international baking and pastry programs offer a great mix of theory, hands on skills, and management courses.
If your dream is to turn your passion for cooking into a rewarding career, Lincoln Culinary Institute is a great place to start. Call 866-645-3232