Asian Chicken Salad
september 10, 2014

Fast, delicious, healthy! My new favorite salad that uses up leftover chicken and cabbage, two things that tend to languish in our fridge. I ate this for two lunches and one dinner (just me, the kids had something else) while doing the 2014 Hunger Challenge, but I'll eat it any day!

I sliced half of a small cabbage (thinly), a few green onions, cilantro, sweet bell peppers (that's red, orange or yellow) and put it all into a big bowl. Grated a carrot, sliced the leftover chicken and added those to the bowl too. Added about a teaspoon of sesame seeds, then sprinkled lightly with toasted sesame oil, rice vinegar and soy sauce (about 1 teaspoon each). Tossed, tasted, sprinkled again with whatever it took to make things taste right. 

Adapted from the San Francisco Marin Food Bank's Zesty Asian Chicken Salad recipe. 

Takes me about five minutes to make this, ten more to eat it. How about you?