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  • Jefferson Adams

    Asian-style Chicken Salad (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



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    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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