Crunchy Asian Chicken Salad
A contemporary version of a favorite potluck recipe.
1 (10-ounce) bag shredded red cabbage
1 cup matchstick carrots
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1 (15-ounce) can mandarin orange segments, drained
1/4 cup firmly packed brown sugar
1/4 cup rice wine vinegar
1/4 cup mirin
1/4 cup soy sauce
1 (14-ounce) package boneless skinless chicken tenders, cut into bite-sized pieces
1 cup whole cashews
1 (3-ounce) package ramen noodles, noodles crushed, discard flavor packet
Combine cabbage, carrots, green onions, bell pepper and mandarin oranges in bowl; set aside.
Place Sauté Express® squares, brown sugar, rice wine vinegar, mirin and soy sauce in 12-inch nonstick skillet. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture has reduced by half and is slightly thickened. Add chicken; cook, stirring often, 5-6 minutes or until cooked through and no longer pink. Remove chicken from skillet; place into bowl. Set skillet aside. Refrigerate chicken 30 minutes.
Place cashews and crushed ramen noodles into same skillet. Cook over medium heat, stirring occasionally, 2 minutes or until evenly coated.
Add cooled chicken and cashew mixture with pan drippings to cabbage mixture in bowl; toss well. Serve immediately.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #16039B©2015Land O'Lakes, Inc.