I've tried many a Asian salads in my life. Some great, some meh and some I'll never eat again. This recipe was simple, flavorful, and filling.
I marinated my chicken in a teriyaki sauce I had on hand. Not really necessary, but it was a nice added flavor. I also cooked my chicken earlier in the day and let it cool before putting it in the salad. Also not necessary.
I had some left over peanuts from an Asian salad I made a couple of weeks ago so I tossed them in. It added a nice crunch.
Asian Chopped Chicken Salad
Recipe from SixSistersStuffServes 6
- 5 c romaine
- 4 c shredded cabbage
- 2/3 c shredded carrots
- 1 1/2 (8 ounce) cans mandarin oranges (drained)
- 1/2 c cooked wonton strips
- 4 green onions (diced)
- 4 boneless skinless chicken breasts (cooked and diced)
Dressing
- 1/2 c rice vinegar
- 1/4 c sugar
- 2 T canola oil
- Salt and pepper, to taste
- 1/2 tsp toasted sesame seeds
In a bowl, toss together kale, cabbage, carrots, mandarin oranges, wonton strips, green onions, and chicken.
In a separate bowl, whisk together vinegar, sugar, canola oil, salt, pepper and toasted sesame seeds until sugar has dissolved.
Pour dressing over salad and toss until combined.
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