Asian chicken salad - The Rice Bowl

Asian chicken salad - The Rice Bowl

TUCSON, AZ (Tucson News Now) - Chef Cassandra Rahn from The Rice Bowl is going to show us a fantastic Asian chicken salad recipe.
The Rice Bowl is located on North Pantano Road off East Broadway.


  • 1 large carrot, peeled
  • 3 cups shredded napa cabbage, from 1 small cabbage
  • 3 cups spinach
  • 1 small red bell pepper, seeded and deveined, thinly sliced
  • 2 tablespoons fresh mint leaves, chopped
  • 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
  • 1 tablespoon toasted white or black sesame seeds


  • 1/4 cup peanut or vegetable oil
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • Kosher salt and freshly ground black pepper, optional

1/2cup ramen noodles for garnish

  • For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, mint, chicken, and sesame seeds.
  • For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
  • Pour the dressing over the salad and toss well. Garnish with the ramen noodles and serve.

SERVINGS: 4 (MAIN); Calories: 374; Total Fat 25 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 19 grams; Sugar: 9 grams Fiber: 8 grams; Cholesterol: 36 milligrams; Sodium: 349 milligrams

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