Asian Chicken and Rice Salad

Asian Chicken and Rice Salad
Serves 6
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  1. ½ cup rice vinegar
  2. ¼ cup soy sauce
  3. 1 teaspoon ground ginger
  4. 1 teaspoon fish sauce
  5. ½ cup olive oil
  6. 1 rotisserie chicken, meat shredded and skin and bones discarded
  7. 2 cups brown rice, cooked according to package directions
  8. 1 cup frozen shelled edamame, thawed
  9. 1 cup broccoli slaw
  10. Garnish: fresh cilantro, wonton strips*
  1. In a large bowl, whisk together vinegar and next 3 ingredients; whisk in olive oil in a slow, steady stream until well combined. Stir in chicken and next 3 ingredients. Garnish with cilantro and wonton strips, if desired. Cover and refrigerate for up to 3 days.
  1. We used Fresh Gourmet Authentic Wonton Strips.
Paula Deen Magazine