Asian-style chicken salad makes a refreshing summer treat. Photo: CC--Fiona Henderson

Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat.  Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing.

Salad Ingredients:

  • 3 cups shredded Napa cabbage, lightly chopped
  • 1 cup red cabbage, lightly chopped
  • 2 cups cooked shredded chicken
  • 4 scallions, chopped
  • 1 red bell pepper, cut into small chunks
  • ½ cup celery, finely sliced
  • ¾ cup grated carrots
  • ½ cup roughly chopped fresh mint
  • ½ cup roughly chopped fresh cilantro
  • ¼ cup chopped peanuts, optional

Dressing Ingredients:

  • ⅓ cup fresh lime juice, from about 5 limes
  • 2 teaspoons Sriracha hot sauce
  • 4 cloves garlic, minced
  • 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein)
  • 3 tablespoons vegetable oil
  • 2 tablespoons sugar
  • a few drops of gluten-free soy sauce

Instructions:
In a large salad bowl, combine all of the salad ingredients except for the peanuts.

In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved.

Right before serving, toss the dressing with the salad.

Transfer to a serving bowl and chill for thirty minutes.

Garnish with the peanuts, and serve cold.

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