Tuesday, September 25, 2012

Crunchy Asian Cabbage & Chicken Salad

What to do with leftover Beer Can Chicken? Found a great recipe that calls for cooked chicken on Peggy Lampman's blog, Dinner Feed. The original recipe came from Linda Cole and Peggy made a few adaptations. I pretty much followed the recipe which I usually never do!


  • 1 pound Savoy cabbage, chopped or shredded
  • 1 large cooked chicken breast, chopped
  • 2 cups small (1/2-inch) broccoli florets, blanched
  • 1 cup sugar snap peas, blanched
  • 1 red, yellow, or orange bell pepper; seeds and membranes removed then sliced
  • 1 cup sliced scallions
  • 1 1/2 cups whole cashews
  • Chopped cilantro, optional
  • 1 recipe for dressing (below)

Ingredients for sauce

  • 1/4 cup soy sauce
  • 2 tablespoons white or rice wine vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon minced garlic
  • 1/2 cup canola oil
  • 1 tablespoon sesame oil


  1. To make the salad, toss cabbage, chicken, broccoli, peas, peppers, scallions, and cashews together, adding cilantro to taste, if using.
  2. To make the dressing, whisk together soy sauce, vinegar, peanut butter, sugar, garlic, canola and sesame oils. Thoroughly combine.
  3. Slowly add dressing to salad to taste, adding kosher salt to taste, if desired. 

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