Asian Chicken Salad

Asian Chicken Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

• Serves: 4

Ingredients

• 2 cups cooked chicken, skin removed, cut into bite-sized pieces
• 4 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup carrots, grated
• 2 tablespoons cilantro, chopped
• 1 cucumber, thinly sliced
• 3 green onions, thinly sliced
• 1 mandarin orange or tangerine, divided into sections
• ½ cup no-fat Asian or Oriental-style salad dressing
• black pepper

Procedures

1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing.
2. Toss well.
3. Top with green onions and tangerine sections.
4. Pepper to taste.