CHINESE CHICKEN SALAD
10 oz. Popkoff’s Chicken Pelmeni
½ head green cabbage, thinly shredded
¼ head red cabbage, thinly shredded
1 large carrot, shredded
2 green onions, trimmed and thinly sliced
1 (8 oz.) can water chestnuts, sliced
1 (11 oz.) can mandarin oranges in water, drained
3 tbsp. ginger sesame salad dressing per serving
¼ c sliced almonds, toasted
Prep Time: 15 minutes
Cook time: 10 minutes
Yields: 6 servings
Recipe created by Chef James Bailey
- Bring large pot of water to boil and add a pinch of salt. Add Popkoff’s Chicken Pelmeni and cook for 5 minutes. Drain.
- In a large bowl, combine cabbages, carrot, scallions, water chestnuts, mandarin oranges and pelmeni. Pour dressing over salad and toss to combine.
- Divide among bowls and top each serving with 2 teaspoons toasted almonds.