CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 13
Steps:
- In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
- Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.
Nutrition Facts : Calories 267 g, Fat 11 g, Fiber 10 g, Protein 72 g
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Ashisa chand
[email protected]I love this salad! It's so flavorful and refreshing. I especially love the soy-lemon dressing.
Bensimmou Youssef
[email protected]This salad is a great way to use up leftover chicken and mushrooms. It's also a great make-ahead salad, so it's perfect for busy weeknights.
Richard Carter
[email protected]I've made this salad several times now and it's always a hit! It's so easy to make and it's always delicious. I love the combination of flavors and textures.
Jayden Osorio
[email protected]This salad is so easy to make and it's so delicious! I love the combination of chicken, mushrooms, and cabbage. The soy-lemon dressing is the perfect finishing touch.
Shariar Nafis
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making this salad again.
Bridget goldsmith
[email protected]This salad was delicious! I used a mix of green and red cabbage, and added some shredded carrots for extra color and crunch. The soy-lemon dressing was the perfect complement to the chicken and mushrooms. I will definitely be making this salad again.