Saturday, January 2, 2010

Recipe: Asian Chicken Salad

2 tablespoons butter
2 tablespoons sliced almonds
1 (5 ounce) package japanese curly noodles (chucka soba), crumbled
2 tablespoons low-sodium soy sauce
1 1/2 tablespoon dark sesame oil
1 tablespoon honey
1 teaspoon dry mustard
1 teaspoon crystalized ginger, crumbled
1/2 teaspoon chile paste with garlic
1 cup thinly sliced napa cabbage
1 cup thinly sliced red cabbage
1 head romaine lettuce, sliced
2 cups coarsely chopped skinless, boneless rotisserie chicken breast
1 cup jarred mandarin orange slices, drained

Melt butter in a large nonstick skillet over medium-high heat.

Add almonds; saute 1 minute.

Add noodles; saute 3 minutes or until almonds and noodles are toasted.

Set aside.

Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk.

Add cabbages, lettuce, and chicken; toss gently to coat.

Top with oranges and almond mixture.

Makes 4 servings

Cooking Light, December 2009 with some modifications
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