All I can say is, “Yum yum yum yum YUM!” But then again, I love Asian food, or anything that resembles Asian food. I also adore salads, especially in the summer, and not only is this colorful salad just too tasty, it is very nutritious and chock full of fiber.
Asian Chicken Salad
3 to 4 servings – unless you’re me, then it’s more like 2
4 cups Napa cabbage, shredded
2 cups red cabbage, shredded
1 large carrot, peeled and shredded
3 green onions, root end trimmed, thinly sliced
1/3 cup roughly chopped cilantro
2 large boneless, skinless chicken breasts, cooked, cooled and cubed
Spicy Peanut Dressing
3 tablespoons chunky natural peanut butter*
3 tablespoons vegetable oil*
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/4 teaspoon cayenne pepper, or to taste
Place all salad ingredients together in a large bowl.
Whisk together all the dressing ingredients. Pour over the salad and toss well.
*I use both Smart Balance Omega peanut butter and Smart Balance Omega vegetable oil. Neither has any transfats, and both are an excellent source of Omega 3 oils.