ASIAN CHICKEN SALAD

If you’re like me, you’re always looking for a new way to use left-over chicken. We eat a lot of chicken around here, and it’s nice to dress it up differently, right?

This is totally easy, and totally yummy. And it is nice on a hot summer day…like we’ve been having so many of recently. Thank goodness for air conditioning!

Recipe

Soy sauce – ¼ C

Rice wine vinegar – 1/8 C

Ginger, peeled and finely chopped – 2 T

Sesame oil – 2 T

Demerara – 1 T

Shredded chicken (or pork) – 3 C

Green cabbage, finely shredded – 6 C

Celery, thinly sliced – 2 C

Sweet onion, finely chopped – ½ C

Cilantro, finely chopped – ¾ C

Combine soy sauce through demerara, and stir until nicely combined. Toss chicken, cabbage, celery, onion and cilantro together. Pour sauce over all, and let marinate in the fridge for at least one hour.

ENJOY IN GOOD HEALTH!