Chinese Salad

Ingredients

• For the Salad Dressing:
• 3 tablespoons olive oil
• 1/3 cup rice vinegar
• 3 ½ tablespoon soy sauce
• 1 ½ tablespoon fresh ginger grated
• 1 teaspoon toasted sesame oil

For the Salad:

• 4 cup boiled lean chicken, shredded
• 1 cup cabbage cored and finely shredded
• 2 cups red cabbage cored and finely shredded
• 1 cup grated carrot
• ½ cup baby corn sliced in half
• ½ cup broccoli, shredded
• 1/4 cup fresh cilantro minced
• 1 cup wheat noodles, cooked
• 2 tablespoons sesame seeds

Steps

• In a small jar with a tight-fitting lid, combine oil, vinegar, soy sauce, ginger, and sesame oil. Shake vigorously until combined.
• Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.
• In a large bowl, combine the chicken, cabbage, carrots, baby corn, broccoli, and cilantro. Shake the dressing to recombine and pour over the salad.
• Toss until evenly coated. Fold in the noodles and sesame seeds.
• Serve fresh.

Nutritional Facts

Energy	905 kcal
Protein	78.6 gms
Carbohydrates	50 gms
Fats	45.5 gms