Asian-style Chicken Salad Recipe
- Cook Time: 35 Minutes
- Yield: 4
- A delicious medley of flavours including fresh broadleaf cabbage, chicken and slices of mandarin orange
Ingredients
- 2 tbsp rice vinegar
- 1 tbsp Stevia Sweetener
- 2 tsp reduced-sodium soy sauce
- ½ tsp hoisin sauce
- 1 tsp salt
- ⅛ tsp ground pepper
- 1 pinch red pepper flakes
- 4 tsp canola oil
- 1 tsp toasted sesame oil
- 6 cup in ¾ inch strips napa cabbage
- 3 cup in bite-size pieces roasted chicken breast
- 1 11 oz. can well drained mandarin orange sections
- ½ cup chopped; green and white parts green onions
- ⅓ cup toasted sliced almonds
- 4 tsp sesame seeds, optional, for garnish
Directions
- Dressing: Whisk together soy sauce, vinegar, Sugar Twin®, hoisin sauce, salt, pepper and pepper flakes until is well blended.
- Then combine the canola and sesame oils while still whisking.
- Salad: Lay out the broad-leaf cabbage on a large plate, and set the chicken, then the orange sections, on top of the cabbage.
- Dress, then sprinkle with scallions, almonds and sesame seeds.
- Serve after tossing.
