Moo Shu Chicken Salad

Moo Shu Chicken Salad
Servings: 4 Yield: servings Prep 5 mins Cook 5 mins


  • 2 teaspoons canola oil
  • 1 bag (10 oz) coleslaw mix
  • 3/4 cup shredded carrot
  • 3/4 cup moo shu stir-fry sauce (such as Iron Chef or China Bowl)
  • 4 cups shredded rotisserie chicken
  • 8 cups Asian salad blend, (such as Earthbound Farms Zen Blend)
  • 3 scallions, sliced
  • 1/3 cup unsalted peanuts, chopped (see Note)

Make It

1. Heat oil in a large nonstick skillet over medium-high heat. Add coleslaw mix and carrot; cook for 5 minutes, stirring occasionally, until partially wilted. Stir in 1/2 cup of the sauce and bring to a simmer. Stir in chicken.

2. To serve, place greens on a large serving platter. Spoon chicken mixture over greens and sprinkle with scallions and peanuts. Serve remaining 1/4 cup stir-fry sauce on the side for drizzling over salad.

3. NOTE: If peanut allergies are an issue, soy nuts are an excellent substitute.