Chicken Edamame Salad With Wasabi Vinaigrette - cooking recipe
Ingredients
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Vinaigrette
2/3 cup rice vinegar
2 tablespoons canola oil
3 tablespoons honey
2 teaspoons wasabi paste
1/4 teaspoon salt
2 garlic cloves, pressed
Salad
1 1/2 cups shelled edamame, thawed and drained if frozen
6 cups shredded napa cabbage
3 cups shredded cooked chicken breasts
4 green onions, sliced
Preparation
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Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
Toss well.
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