Pickled-Veggie Chicken Salad - Rachael Ray Every Day

Pickled-Veggie Chicken Salad

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Pickled-Veggie Chicken Salad

Recipe by Marge Perry and David Bonom

  • 4Servings

Ingredients

  • 1 1/2 cups rice vinegar
  • 1 cup sugar
  • 1 jalapeño, sliced
  • 1 tsp. toasted sesame oil
  • 2 red bell peppers, sliced
  • 1 1/2 cups diced Roasted Garlic-Lemon Chicken, thawed
  • 1 carrot, sliced
  • 6 cups shredded napa cabbage
  • 1 cup roasted cashews
  • 3/4 cup sliced scallions

Preparation

In pot, boil first 4 ingredients and 1 1/2 tsp. salt 1 minute. Add bell pepper, chicken and carrot; chill 20 minutes. Drain, reserving 1/2 cup brine. In bowl, mix brine, chicken mixture and remaining ingredients.