Roasted Tomatillo-Garlic Salsa and Chopped Chinese Chicken Salad with Sesame Vinaigrette
Roasted Tomatillo-Garlic Salsa and Chopped Chinese Chicken Salad with Sesame Vinaigrette
Ingredients
1/8 teaspoon fresh black pepper
2 1/2 teaspoons sugar
1/3 cup vegetable oil
1/3 cup seasoned rice wine vinegar
1 tablespoon low sodium soy sauce
2 tablespoons toasted sesame oil
1 cup shelled and cooked edamame
1/3 cup sliced almonds
3 cups shredded cooked chicken
2 medium carrots
1 medium cucumber
1 small head purple cabbage
2 hearts romaine lettuce
Step by step
Using a sharp knife, shred the romaine lettuce into thin ribbons and add it to a large serving bowl.
Halve and core the purple cabbage, and then cut it into small wedges. Attach the shredding blade to the food processor. Push the cabbage wedges into the feed tube and then transfer the shredded cabbage to the serving bowl with the lettuce.
Wash and peel the cucumber and carrots. (If needed, cut them into smaller pieces to fit into the food processor feed tube.) Shred the cucumber and carrots in the food processor and then transfer them to the serving bowl.
Add the shredded chicken, sliced almonds and edamame to the serving bowl, tossing to combine.
Make the vinaigrette: Whisk together all ingredients in a small bowl.
Add the vinaigrette to the salad, tossing to combine. Serve immediately.