Difference between revisions of "Asian Chicken Salad"
m (clean up, replaced: black pepper → black pepper) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 14: | Line 14: | ||
* [[black pepper]] | * [[black pepper]] | ||
| − | == | + | == Procedures == |
# In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. | # In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. | ||
# Toss well. | # Toss well. | ||
| Line 23: | Line 23: | ||
__NOEDITSECTION__ | __NOEDITSECTION__ | ||
| − | [[Category:Asian | + | [[Category:Central Asian cuisine]] |
[[Category:Salad Recipes]] | [[Category:Salad Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Latest revision as of 19:59, 13 July 2012
Asian Chicken Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Serves: 4
Ingredients
- 2 cups cooked chicken, skin removed, cut into bite-sized pieces
- 4 cups cabbage, shredded
- 1 cup mushrooms, sliced
- 1 cup carrots, grated
- 2 tablespoons cilantro, chopped
- 1 cucumber, thinly sliced
- 3 green onions, thinly sliced
- 1 mandarin orange or tangerine, divided into sections
- ½ cup no-fat Asian or Oriental-style salad dressing
- black pepper
Procedures
- In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing.
- Toss well.
- Top with green onions and tangerine sections.
- Pepper to taste.
