Shredded Asian Chicken Salad

Shredded Asian Chicken Salad

You know that thing where you go to make a dish you created years ago for your blog and you open one of the ingredients and what is essentially your recipe is printed on it?

Ooops.

In any case, this is a great twist on an “Asian” salad and I hope you (and anyone who sees the recipe on bagged coleslaw) like it!

Ingredients:

  • 1/4 cup soy sauce
  • 2 chicken breasts
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup sliced almonds
  • 3/4 cup Asian salad dressing (I used Kraft Toasted Sesame)

Directions:

  • Pour 1/4 cup soy sauce into a zip bag along with your chicken. Let it marinate for 15-20 minutes.
  • Cook your chicken until it is cooked through and slice into thin strips. (If you can get it julienned, great! Mine always seems to end up more lardon-shaped than julienne.)
  • Pour half of your coleslaw mix into a mixing bowl. Add your chicken strips and sliced almonds. Add the rest of the coleslaw mix and toss together. (This is usually a clean-hands job for me!)
  • Pour in your salad dressing and combine well.
  • I like this salad cold-cold straight out of the refrigerator and the cabbage and carrots stand up well to dressing, so I let it chill for about 20 more minutes.

Variations:

  • If you have leftover chicken from another meal, use that! I like the soy marinated flavor of the chicken in this salad, but it will still be tasty without it!
  • Add whatever “Asian salad” fixings you like: chopped green onion, wontons, mandarin oranges, cilantro, etc. and feel free to omit the almonds if you’re allergic/just don’t care for them.

Enjoy!

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