Description
Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don’t have to turn on the oven.
Ingredients
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 3 tablespoons Kikkoman Soy Sauce
- 2 tablespoons vegetable oil
- 1 teaspoon Oriental sesame oil
- 1 (16 ounce) package mixed salad greens, washed and drained
- ¼ cup chopped fresh cilantro or parsley
- 2 medium-size cooked chicken breast halves, skinned, boned and shredded
Instructions
- Combine vinegar
- sugar
- soy sauce
- vegetable and sesame oils in large bowl
- stirring until sugar dissolves.
- Add salad mixture and cilantro
- tossing to coat all pieces.
- Add chicken; toss to combine. Serve immediately.
Servings: 4