Asian Chicken Salad

 Posted by at 10:46 pm  Recipes  Add comments
May 302011
 

asian chicken salad

Dressing:

  • 3 tablespoon honey
  • 1 1/2 tablespoon white or rice vinegar
  • 4 teaspoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon sesame oil
  • Soy sauce to taste
  • Grated ginger (optional)

Blend well and refrigerate while preparing salad.

Salad:
Create your own blend of romaine, arugula, escarole, cabbage, radicchio, frisee, spinach, or the freshest blend available.

Toppers:
Thinly sliced red peppers, carrots, celery, green onion, red onion, snow peas, radishes, jicama, or water chestnuts.
Add small bite size pieces of fruits such as oranges, papaya, or mango.
Top with grilled, broiled or baked chicken breast slices, and toss lightly with dressing.
Garnish with fresh cilantro, toasted almonds or cashews, sesame seeds, or chow mein noodles.

  One Response to “Asian Chicken Salad”

  1. I’ve given up on lettuce! There are plenty of veggies around, and we either steam them or use them raw. Your choices here in San Carlos are iceberg lettuce or romaine, and they seldom look very good. Spinach here is often tough, too mature. We don’t even miss lettuce these days. Thanks for the salad dressing recipe, I made some up right away and can’t wait to try it.

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