Chinese Chicken Salad

April 18, 2013

For the dressing:
3 tablespoons red wine vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon hoisin sauce
4 scallions, root ends trimmed and white and light green parts finely chopped
1 (1-inch) piece fresh ginger, peeled and finely grated
2 teaspoons honey
2 teaspoons Chile-garlic paste
For the salad:
5 cups cold rotisserie chicken, shredded
1/4 cup slivered almonds
1/2 medium red bell pepper, sliced into thin strips
1 cup thinly sliced English cucumber strips
2 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
3 cups thinly sliced iceberg lettuce

For the dressing: In a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. Season with salt and freshly ground black pepper. **Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket.

Nutritions

Calories
491

Sodium
393mg
16% DV

Fat
27g
42% DV

Protein
38g
76% DV

Carbs
17g
5% DV

Fiber
5g
20% DV