I was especially excited to make it for our oldest daughter. My brother-in-law stopped by for a surprise visit and was able to stay for dinner. We all enjoyed it and everyone went back for seconds!
Chicken Pineapple & Mango Asian Salad
Serves 4 to 6 large servings
- 3 tablespoons rice vinegar
- 2 tablespoons tamari, shoyu or soy sauce
- 2 teaspoons freshly grated ginger
- 2 teaspoons wasabi powder
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 1 cup shredded purple cabbage
- 5 cups chopped romaine
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 3/4 cup diced pineapple
- 1 mango, diced
- 2 cups shredded, grilled chicken
- 1 cup cooked, Chow Mein noodles
In a small bowl, whisk together vinegar, tamari, ginger, wasabi powder, sugar and sesame seeds until blended. While whisking constantly, pour oil into bowl in a thin stream until well blended.
In a large bowl, combine cabbage, romaine, carrots, bean sprouts, pineapple and mango. Pour dressing over vegetable mixture and toss gently to coat. Top with chicken and noodles and serve.
I used soy sauce and substituted 1 tsp horseradish for the wasabi. The recipe didn’t state the type of oil or the quantity. I whisked 1/4-cup of Safflower oil into the other dressing ingredients. Next time I will double the amount of dressing.
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