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 (for 4 servings):
- 1/4 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
- 1/4 cup chopped fresh cilantro or parsley
- 2 medium-size cooked chicken breast halves, skinned, boned and shredded
PREPARATION:
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.