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Asian Chicken Salad with Apple Butter Dressing

Asian Chicken Salad with Apple Butter Dressing

Loaded with veggies, this salad with Asian flavors makes for a quick and easy dish.

Asian Chicken Salad with Apple Butter Dressing


Servings: 24

Crispy Shiitake Mushrooms:

3/4 cup (6 oz) canola oil

3 lb sliced shiitake mushrooms

6 cloves garlic (1.2 oz), minced

1 1/2 tsp (0.3 oz salt, 0.2 oz pepper) each salt and pepper



24 cups (3.5 lb) shredded cabbage

6 cups (1 lb 8 oz) shredded carrots

4 red bell peppers (1 lb 4 oz), thinly sliced

1 1/2 cups (18 oz) Musselman’s® Apple Butter Fusions Asian flavor

6 cups (1 lb 14 oz) chopped cooked chicken

1/2 cup (0.2 oz) finely chopped cilantro

1/4 cup (1.2 oz) toasted sesame seeds

24 lime wedges, for serving


  1. Crispy Shiitake Mushrooms: Heat oil in tilt fryer set over high heat; sauté mushrooms, garlic, salt and pepper for 8 to 10 minutes or until golden brown and tender. (Alternatively, cook mushrooms in batches in large skillet or wok.) Let cool completely.
  2. Salad: Toss together cabbage, carrots, peppers and Musselman’s® Apple Butter Fusions Asian flavor; fold in chicken and mushrooms.
  3. Serve 1 1/2 cups salad per serving; top each serving with 1 tsp finely chopped cilantro and 1/2 tsp sesame seeds. Serve with lime wedge.

Tip: Alternatively, substitute peanuts, cashews or almonds for sesame seeds.

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