Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing

I just can’t get enough of this salad! It’s too hot to cook, so here’s your weekend menu. The dressing is just the right mix of sweet and tangy, and there is a serious crunch factor with the bean sprouts, water chestnuts, peanuts, and Lo mein noodles. Enjoy!

Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing

Recipe by Katie Lee Biegel

Level: Easy

Prep time: 35 Min

Total time: 35 Min

Yield: 4-6 Servings

Ingredients

Salad

• 1 Breast meat of store-bought rotisserie chicken
• 6 scallions, thinly sliced
• 1 red bell pepper, cored and thinly sliced lengthwise
• 1/2 small head napa cabbage, thinly sliced crosswise
• 1/2 small head iceberg lettuce, shredded
• 2 cups bean sprouts (about 4 ounces/115 grams)
• One 8-ounce can sliced water chestnuts, coarsely chopped (227-gram)
• 1/2 cup coarsely chopped fresh cilantro leaves
• 1/2 cup roasted unsalted peanuts or soybeans
• 1 cup crispy chow mein noodles
• 2 large navel oranges

Dressing

• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon grated fresh ginger
• 1 small clove garlic, grated
• 3 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper

Directions

1. For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
2. Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.