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Chicken, Mushroom, and Cabbage Salad with Soy-Lemon Dressing


This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 pound white button or cremini mushrooms, trimmed and thinly sliced
  • 1 1/2 cups cooked shredded chicken
  • 1/2 head napa cabbage (about 1 pound), cored and shredded
  • 6 radishes, thinly sliced
  • 1 carrot, thinly sliced with a vegetable peeler
  • 1 celery stalk, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1 scallion, sliced into thin strips


  1. In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.

  2. Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.

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