I had been craving a Chopped Chinese Chicken Salad for weeks. Then last week my local Community Supported grocery bundle had Napa Cabbage in it and it sealed the deal! I mixed two different kinds of cabbage with lots of veggies and chopped Rotisserie chicken. The dressing was so good we ended up doubling it to make more, we wanted our salad drenched in it- haha! We cleaned our bowls and gladly went back for seconds. This is a salad I will be making on repeat.
C H O P P E D C H I N E S E C H I C K E N S A L A D
1 rotisserie chicken shredded
1 small head Napa Cabbage Shredded
1 small head purple cabbage shredded
2 carrots grated
1 bunch green onions sliced
1 red bell pepper sliced thinly
1 cup cooked and shelled edamame
1 cup slivered almonds
1 tablespoon cilantro
D R E S S I N G (we ended up doubling this)
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced ginger
1 tablespoon creamy peanut butter
1 garlic clove minced
1 tablespoon honey
1 teaspoon sirichia
Take the almonds and lay on a baking sheet. Lightly drizzle with olive oil. Bake about 10 minutes at 350 degrees. Watch them so they don’t burn, you just want them lightly toasted.
In a bowl combine the Napa Cabbage, red cabbage, green onions, bell pepper, carrots and cilantro. Add in toasted almonds. Toss all together. Then pour the dressing over top and mix well!