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Spicy Asian Pulled Chicken Salad
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Serves 36 servings, 2 1/2 cups each |
|1 Tbsp peanut oil|
|2 tsp soy sauce|
|2 tsp. lime juice|
|1 Tbsp. red wine vinegar|
|1 Tbsp. pickled ginger, finely chopped|
|1 Tbsp. honey|
|1 Tbsp. Dijon mustard|
|1 tsp. sesame oil|
|1 tsp. garlic, minced|
|1 tsp. shallots, minced|
|to taste salt and pepper|
|1 lb. chicken, cooked and shredded|
|4 oz. spring mix|
|1/2 lb. Napa cabbage, sliced thin|
|3 carrots, shaved|
|1 red pepper, cut in thin strips|
|1 cup Asian noodles, crunchy|
|2 green onions, chopped|
|9 oz. green onions, chopped|
|1 Tbsp. sesame seeds, toasted|
- Whisk together the first eleven ingredients and refrigerate until ready to use.
- Toss together the chicken, spring mix, cabbage, carrots and red pepper.
- Add the dressing and toss to coat. Garnish with the noodles, green onion and sesame seeds.
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