Lunch: Asian Chicken Salad

Recipe by John Besh Jenifer loves to make this salad with the boys. If there's time, she'll throw it together it a few hours ahead of dinner, but she makes sure to add the herbs at the last minute or they lose the wonderful aromatic qualities that they b

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Asian Chicken Salad

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 head cabbage
4 package dried Ramen noodles
2 c. diced cooked chicken
1/4 c. hoisin sauce
3 tbsp. rice wine vinegar
3 tbsp. soy sauce
1 tbsp. fish sauce
2 tsp. toasted sesame oil
1 tsp. sambal chili paste
2 pinch sugar
1 piece ginger
6 green onions
1/4 c. peanuts
1 bunch fresh basil leaves
1/2 bunch fresh cilantro leaves
1 bunch fresh mint leaves

Instructions

Mix together the cabbage, Ramen noodles, and diced chicken in a large bowl.
In a small bowl or jar, mix the hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, sambal chili, sugar, ginger, and green onions. Pour over the cabbage mixture and toss really well to coat all the ingredients. You can do this a few hours ahead so that the seasoned sauce will moisten the dried noodles.
Just before serving, sprinkle the salad with the peanuts and some of the basil, cilantro, and mint. Have bowls of the herbs on the table so everybody can add what they like.

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