Asian Chicken Salad Submitted by Jasun Z., AZ-161st ARW Ingredients 1 pound coarsely shredded, cooked chicken 3 each scallions, finely chopped 1 pound Napa cabbage, shredded 1/4 pound snow peas, cut on a bias 1 each seedless cucumber, cut on a bias into 1/8 inch slices 1/2 cup fresh cilantro, chopped Preparation 1. Combine all ingredients and toss well. 2. Serve. Store under refrigeration if needed for up to three days. CCP: Store at 41 degrees or lower. Store chicken and vegetables in separate pans. Characteristics                                  Eat This For: Gluten-free                                                      Entree Sugar-free Low-sodium