This is the perfect meal for a hot summer day. I think it would be a nice addition to a picnic lunch, too.
1 lb. boneless skinless chicken breasts, boiled and shredded
8 oz. bag of shredded cabbage with carrots
1 small can sliced water chestnuts, drained
1 small can mandarin oranges, drained
1 green bell pepper, chopped
1/2 small red onion, chopped
2 T fresh cilantro
2 T peanut oil
4 tspn. rice vinegar
1 T sugar
1 tspn. sesame oil
1 tspn. soy sauce
1/4 tspn. dry mustard
Combine chicken, cabbage, water chestnuts, oranges, bell pepper, red onion and cilantro in a large bowl.
For dressing, in a screw-top jar combine peanut oil, rice vinegar, sugar, sesame oil, soy sauce and dry mustard. Cover and shake well.
Pour dressing over salad and stir well. Cover and refrigerate for at least two hours before serving.
Did I change anything? The original recipe called for jicama. The only jicama they had at the grocery store was huge, so I opted for water chestnuts instead. I also left out the peanuts and the sesame seeds that the original recipe called for. I added the chicken so it was more of a meal instead of just a salad. Also, in the recipe above I listed the quantities that were listed in the original recipe for the dressing, but I actually doubled it.
What did the family think? Hubby and I loved it. It is really great and there are so many flavors all mixed together in there. Our oldest liked it and our youngest liked it a lot more than he thought he would. They both had water chestnuts for the first time tonight and they liked them.
original recipe from Tarah’s Food Reviews