Here's a fast, crunchy chicken salad that's so good that you'll make it again and again.
The
recipe calls for a 1/3 of a head of Napa cabbage and you might be
wondering what you're going to do with the rest. We made this chicken
salad twice in a row because we liked it so much. The last third of the
cabbage we used for stir fry with black mushrooms.
It's also a
salad that's low-fat but really satisfying. So adults might want to
make it just for themselves. It stays crunchy for up to three days in
the refrigerator - if it hasn't gotten gobbled up by then.
You'll need:
3 tablespoons of sugar
3 tablespoons of rice vinegar
3 tablespoons of soy sauce
1 large chicken breast - cubed
1/3 head of Napa cabbage -shredded
1/4 cup of toasted almonds - sliced or chunked
1/2 cup of red sweet pepper - thinly sliced
1/2 cup green onion - cut in 1/4 inch lengths
A little adult help
Equipment:
A glass measuring cup
A knife
A big bowl
2 large spoons or salad tongs
Mix the sugar, rice vinegar and soy sauce.
Put the chicken and the veggies in the bowl.
Pour the salad dressing over the top.
Mix, mix, mix, until everything is covered with dressing.
