Asian Chicken Salad

Name: Asian Chicken Salad
Yield: Makes 4 Servings
Cuisine: Asia
Ingredients: Fresh cilantro (fresh coriander), ¼ cup ⅓ oz/10 g) coarsely chopped; Asian sesame oil, 2 tablespoons; Red or yellow bell pepper (capsicum), 1, seeded and thinly sliced; Bean sprouts, ⅔ cup (2 oz/60 g); Classic Roast Chicken or rotisserie chicken, 4 cups (1½ lb/750 g) shredded meat; Red onion, ½ small, thinly sliced, plus 2 tablespoons finely chopped; Fresh ginger, 1 teaspoon finely grated; White miso, 1½ tablespoons Rice vinegar, 3 tablespoons; Honey, 1 tablespoon; Canola oil, 5 tablespoons (2½ fl oz/75 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Red onion, ½ small, thinly sliced, plus 2 tablespoons finely chopped
Fresh ginger,

Asia
Dinner
Gluten-free

Method

Make the dressing

In a blender or food processor, combine the chopped onion, ginger, miso, vinegar, honey, canola oil, and sesame oil. Pulse until smooth.
Assemble the salad

In a large bowl, combine the sliced onion, bell pepper, bean sprouts, chicken, and cilantro. Add the dressing and toss to coat evenly. Arrange on plates