Chinese Crunchy Chicken Salad

Quick salad for a hot summer night.
Servings 4 2 cup servings
Prep Time


  • 1 cup fresh Chinese pea pods
  • 6 cups Napa/Chinese cabbage cut in thin strips
  • 1 cup shredded carrots
  • 2 packages Louis Rich Carving Board Grilled Chicken Strips 6 ounce
  • Litehouse Sesame Ginger Dressing
  • crispy rice noodles


  1. Blanch pea pods in boiling water 30 seconds; plunge into ice water. Drain; pat dry with paper towels. Cut diagonally into one-inch pieces; refrigerate, covered. To Serve: Combine first 4 ingredients. Toss with desired amount of dressing. Top with rice noodles; serve immediately.