Chicken Salad with Ginger-Red Curry Dressing
Napa cabbage and mung bean noodles form the base for this spicy-sweet chicken salad.
1 1/2 ounces dried mung bean noodles, soaked
1 cup roasted chicken thigh and leg, pulled
4 cups Napa cabbage, julienne
1 small carrot, julienne
1/4 med red bell pepper, julienne
1 scallion, julienne, green only, use the white fo the dressing
2 tablespoons fresh coriander leaves, whole
Soak the mung bean noodles in hot water for 15 minutes or until soft. Julienne the Napa cabbage and vegetables and set aside. Pull the chicken meat from the bone and shred by hand. Combine the cabbage, noodles and the rest of the ingredients in a large bowl and toss with the Ginger-Red Curry Dressing. This recipe will serve two as a entree or 4 as a starter.
