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Crunchy Chicken Salad

Image for Crunchy Chicken Salad
plate

Yield

Serves: 4

prep

Prep Time

10 minutes

cook

Cook Time

0 minutes

clock

Total Time

10 minutes

kikkoman products used:

ingredients

1 pound cooked shredded chicken
4 cups shredded Napa cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
½ cup chopped jicama
½ cup crunchy Asian noodles
¼ cup chopped cilantro
¼ cup roasted peanuts
2 tablespoons chopped mint
1 teaspoon toasted sesame seeds
 
For Dressing
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons unsalted natural peanut butter, room temperature
2 tablespoons Kikkoman® Sesame Oil
2 tablespoons water
1 tablespoon agave nectar
½ teaspoon minced ginger

directions

  1. Combine ingredients for dressing in a small jar and stir well until peanut butter is fully incorporated.
  2. Combine ingredients for salad in a large bowl except sesame seeds. Pour half of dressing on top and toss to coat. Serve salad drizzled with remaining dressing and topped with sesame seeds.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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