From omnivorescookbook.com

Chinese Chicken Salad with Nut Dressing

2 servings · 15 min prep

Ingredients

For the dressing

• 3 tablespoons Chinkiang vinegar
• 2 tablespoons light soy sauce
• 2 tablespoons unsalted natural peanut butter
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon homemade chili oil

For the salad

• 1 small head romaine lettuce, chopped
• 1/4 head red cabbage, shredded
• 2 big carrots, sliced to thin strips
• 2 cups shredded chicken
• 1 cup cherry tomatoes, halved
• 3 green onion, sliced
• 1 cup crunchy chow mein noodles
• chopped cilantro for garnish

Steps

1. Combine 3 tablespoons Chinkiang vinegar, 2 tablespoons light soy sauce, 2 tablespoons unsalted natural peanut butter, 1 tablespoon honey, 1 tablespoon sesame oil, 2 teaspoons ginger, 2 cloves garlic and 1 tablespoon homemade chili oil in a mason jar. Shake until it is well mixed. Let it sit for 10 to 15 minutes while preparing other ingredients. If not serving immediately, store the dressing in the fridge for up to a week.

   10 to 15 min

2. Add 1 small head romaine lettuce, ¼ head red cabbage, 2 big carrots, 2 cups shredded chicken, 1 cup cherry tomatoes, and 3 green onion in a large bowl.
3. Right before serving, pour in the salad dressing and toss to mix well.
4. Garnish with 1 cup chow mein noodles, if using.
5. Serve immediately as an appetizer or a light main dish.

Nutrition

Per serving

kcal

376

protein

27.7 g

carbs

27.7 g

fat

17.3 g

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