Rainbow Chicken Salad
By: Sharon Chen
Published: Friday, March 10, 2017 - 1:52am

Ingredients




2 cups shredded chicken
1 5 oz package of spring mix
1 bunch of wide rice noodle
2 hard boiled eggs, sliced
1 cup red cabbage, shredded
1 cup celery, shredded
1 cup carrots, thinly shredded
1 stalk green onion, shredded
3 cups Romaine lettuce, shredded
Freshly ground black pepper
Sliced almonds and white sesame seeds for topping
2 tablespoons oyster sauce
2 tablespoons Thai red chili paste
1 tablespoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon grated ginger

Preparation

1 Cook noodles according to the package instruction. Drain and rinse with cold water, then drain again. 2 In a small saucepan, cover eggs in cold water and bring to a boil. Cook for 5 more minutes over high heat and remove from heat. 3 In the meanwhile, chop the vegetables. 4 In a small bowl, combine sauce ingredients and stir well. 5 Rinse cooked eggs with cold water. Peeling gets easy this way. Slice the peeled eggs. 6 In a large mixing bowl (I used my largest baking dish), combine all ingredients together and pour the sauce into the bowl. Mix well, then dish out. 7 Sprinkle some freshly ground pepper. Top with sliced almonds and white sesame seeds. Serve!

About

It offers plenty of vitamins from a variety of vegetables, carbs from rice noodle, protein from chicken. Not to mention that it looks absolutely delightful and tastes amazingly good with the sauce. Most importantly, it’s darn healthy!