This salad is as tasty as it is colorful!
- 2 Cups Small Cooked Chicken Pieces
- 1/2 Cup Diced Mango
- 1/2 Cup Diced Cucumber
- 1/2 Cup Bean Sprouts
- 1/2 Cup Sliced Green Bell Pepper
- 2 Cups Thinly Sliced Green Cabbage
- 2 Cups Grated Carrot
- 5 Green Onions Thinly Sliced (White Part Only)
- 1/2 Cup Chopped Peanuts
- 1/4 Cup Chopped Fresh Cilantro Or Italian Parsley
- 1 Tablespoons Sugar
- 2 Tablespoons Apple Cider Vinegar
- 1/4 Teaspoon Kosher Salt
- 2 Cups Chow Mein Noodles
- Ginger Garlic Dressing
- 1/2 Cup Smooth Peanut Butter
- 1/4 Cup Vegetable Oil
- 1/4 Cup Water
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Sugar
- 1 1/2 Tablespoons Soy Sauce
- 1 1/2 Tablespoons Hoisin Sauce
- 1 Tablespoon Coarsely Chopped Fresh Ginger
- 1/2 Teaspoon Kosher Salt
- 2 Garlic Cloves (Chopped)
- For Ginger Garlic Dressing: Put all ingredients into blender and pulse to a purée that is smooth and full-bodied. Transfer to bowl, cover, and refrigerate. Bring to room temperature and stir well before using.
- Pour 1/3 cup dressing into bowl and add chicken. Stir to coat and place in refrigerator.
- In large-size bowl combine cabbage, carrots, mango, cucumber, bean sprouts, bell pepper, green onions, peanuts, and cilantro. Add sugar, vinegar, and kosher salt. Mix well, cover and refrigerate 30 minutes. Stir once or twice while in fridge.
- Just before serving add chicken and noodles. Toss well to combine. Mix in only as many noodles as will be eaten at each service. Noodles that sit in the salad will get salad. Serve remaining dressing at the table.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 0 Minutes Total Time: 30 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
