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Crunchy Chicken Salad
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- 1/3 c. vegetable oil
- 1/4 c. cider or white wine vinegar
- 2 T. honey
- 2 T. sesame seeds, toasted
- 2 T. soy sauce
- 1 t. dried parsley flakes
- 1/2 t. ground ginger
- 1/2 t. ground mustard
- 3 c. chicken, cooked and coarsely chopped
- 2 c. shredded green or Chinese cabbage
- 1 c. fresh snow peas, halved
- 1 c. carrots, sliced
- 1/2 c. green onions, sliced
- 1/2 c. radishes, sliced
- salted peanuts, optional
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| In a large bowl, combine oil, cider, honey, sesame seeds, soy sauce, parsley, ginger and mustard; mix well. Stir in the chicken. Cover and refrigerate for at least 1 hour. Just before serving, toss cabbage, peas, carrots, onions and radishes in a serving bowl; top with the chicken mixture. Sprinkle with peanuts if desired. |
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Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.
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