Cool Asian chicken salad....

[fortyfeetunder]

It's 89 in Seattle today and I was not going to cook...and I haven't been savvy enough to post pictures, so I will describe in words:

Blend in a cup.
2 tablespoons of reduced sodium soy sauce
1/4 cup balsamic vinegar
1/2 teaspoon of ground ginger
1 teaspoon sesame oil
1 teaspoon maple syrup

In a large bowl, pour half of this mixture over a drained and flaked can of Kirkland Signature cooked chicken.

Next put in the bowl:

1/2 cup chopped Italian parsley
1 can drained mandarin oranges (optional)
2 chopped green onions
12 cherry tomatoes
1 bag cole slaw mix
1/2 bag salad mix

Pour the remaining dressing and toss. Serve with slivered raw almonds and/or chow mein noodles. Serves 4.

I am stuffed. It was delectable.

[NMDemDist2]

1. that sounds yummy but

i'm allergic to cabbage, i suppose a green lead mixture would work as well huh?

[fortyfeetunder]

2. Any salad blend will work

to fit the bill: greenish and crunchy. If you can eat carrots, shred a bunch for color and filler.

[NMDemDist2]

3. i love shredded carrots. I use my Mouli Grater and put them in darn near

everything LOL