Asian Chicken Salad with the Yummiest Dressing

For 6 servings, Asian Chicken Salad with the Yummiest Dressing keeps the list centered on to 5 cups finely shredded Napa cabbage, diced cooked chicken and finely shredded red cabbage. Set aside about 45 minutes.

• Yield 6 servings
• Ready in 45 minutes

Ingredients

Salad

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage
• 3 cups diced cooked chicken
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage
• 1 cup matchstick carrots
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

Instructions

1. Add all of the salad ingredients to a large bowl and toss.
2. Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.
3. Pour the dressing evenly over the salad and toss until evenly combined.
4. Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator - if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving.

Dress it just before it goes to the table so the leaves stay crisp.