Asian Chicken Salad

http://tastykitchen.com/recipes/salads/asian-chicken-salad-with-sesame-chili-vinaigrette/


I have about 10 varieties of this salad recipe, but (minus the wasabi) I thought this one might be sweet enough that the kids would really enjoy it.

• FOR THE SALAD:
• 2 cups Frozen Peas Or Edamame
• 1 whole Rotisserie Chicken, Meat Pulled Off The Bones And Shredded
• 2 whole Small Heads Chinese Green Cabbage, Shredded
• 2 whole Large Carrots, Peeled And Shredded
• 2 whole Cucumbers, Peeled And Diced
• ½ cups Chopped Green Onion
• FOR THE DRESSING:
• ½ cups Sweet Chili Garlic Sauce
• 6 Tablespoons Honey
• 5 Tablespoons Sesame Oil
• 3 Tablespoons Vinegar
• 4 Tablespoons Fresh Lime Juice
• 2 teaspoons Wasabi Paste
• ½ cups Crushed Peanuts For Topping

Cook the peas according to package directions. Then drain and let them cool slightly.

In a large bowl combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.

Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.

When ready to serve, pour dressing over salad and toss well. Dish it out! Sprinkle each serving with crushed peanuts.

Notes: I like to chill this salad so it’s nice and cold, but you wouldn’t have to chill it for an hour if you were really hungry.

Also, the dressing is really adaptable. Omit the wasabi if you don’t like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.