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Published on May 30, 2012
Today's salad is something you often see on a restaurant menu, but it usually relies on heavy fried Chinese noodles for crunch. I like to take a fresher approach to adding texture to an Asian chicken salad. I swap red cabbage for the fried noodles and toss in carrots and fresh herbs. Then I dress it with a spicy, citrusy vinaigrette that's fairly low in fat.
The recipe calls for shredded chicken, so it's a great way to make use of leftover or rotisserie chicken. But I like to poach a couple breasts for this recipe — it's a great way to prepare chicken for salads.
Sarah's Tip of the Day: Watch, and I'll show you the right way to poach so that your chicken turns out as silky and succulent as it is flavorful. All you'll need is a little water and a few key aromatics. I'm using ginger, lemon, and garlic, but you could use any flavor combination you like. Once you've mastered this poaching technique, the chicken salad options are endless!
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.