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Shredded Asian Chicken Salad

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“Rather quick, easy recipe (quicker and easier if you already have some cooked chicken laying around). Holds up well. Good for potlucks. If you're pinched for time, you can substitute 2 bags of coleslaw for the cabbage and carrots.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 12 lbs chicken breasts, cooked and shredded
  • 18 cup nonfat asian-style dressing (I recommend Trader Ming's Sesame Soy Ginger Vinaigrette)
  • 1 head green cabbage, shredded very finely
  • 2 carrots, grated coarsely
  • 12 cup sliced almonds
  • 12 cup green onion, sliced

Directions

  1. Toss the first two ingredients well in a medium bowl. Combine with the remaining four ingredients in a large bowl. Serve immediately, or cover and chill until ready to serve.
  2. NOTE: The servings are for entree-sized salads. I make this for potlucks with approximately 20 people attending and this amount has been sufficient for that purpose.

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