Chopstick Chicken Salad

Servings: 4

Cook Time: 15 minutes

Chicken strips are tossed in a ginger dressing and served over a crisp slaw of julienned snap peas, cucumber, Napa cabbage and red pepper strips.


  • 2 c. HARVESTLAND® Grilled Chicken Breast Strips — thawed
  • 3 c. Broccoli slaw mix
  • 1 c. snow peas — slivered
  • 1 c. red bell pepper strips
  • 3/4 c. prepared ginger-sesame salad dressing — divided
  • 1/2 c. scallions — sliced
  • sesame seeds or almonds — toasted


  1. In a medium bowl, toss slaw mix, peas and pepper strips with 1/2 cup dressing; cover and let stand 15 minutes before serving.
  2. In another medium bowl toss remaining 1/4 cup salad dressing with grilled chicken breast strips and scallions to coat.
  3. For each serving, spoon 1 cup slaw mix on a plate and top with 1/2 cup dressed chicken strips. Sprinkle with sesame seeds or toasted almonds if desired.