RECIPE: Asian Chicken Salad

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one of my favorites.  it’s fresh.  it’s filling.  best of all,  it’s easy.  it’s an Asian Chicken Salad…

Here’s where I start…  by prepping the chicken.  I usually do this step several hours ahead of making the salad.

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I boil the chicken, to cook it.  I wait for it to cool and then dice it into bite size pieces.

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Here’s my secret flavor weapon for this dish.  Let me start by saying that I’m very sorry if you’re grocer doesn’t carry this brand of dressing/marinade.  Now, print up this picture and take it to your grocer so that they know which one to order.  ; -)  You can thank me later… (wink)

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So, I placed the diced chicken into a sealable plastic bag and  poured a good amount of the dressing/marinade into the bag … then it went into the refrigerator to get all nice and happy.  Every now and then I toss the bag so that the marinating chicken gets covered and smothered.

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Then I diced up some green onions, cilantro (yes – you read that correctly … the cilantro is another secret flavor weapon for this salad – so refreshing!), half a head of cabbage and a head of romaine lettuce.

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Since I usually make up enough for 2 or 3 meals I placed all the cabbage/lettuce into a container for later consumption…

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And then I simply threw the green onions/cilantro on top…

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And here’s the next secret flavor weapon… toasted almond slices…

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I placed them in a warm saute pan (medium heat), and let them brown up SLOWLY.  They brown up fast, so keep a close eye on them.  I tossed them about the pan for about a minute or two, and then they were ready.  I removed them from the hot pan to allow them to cool …

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And for an extra treat, IF I can find these… I like to throw a small handful of these soy ginger wonton strips on top of the salad.  They impart such great flavor…

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So, here it goes… the assembly begins.  Below are the wonton strips, chow mein noodles, roasted/salted sunflower seeds and the toasted almond slices.

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And the building process began…

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Lettuce/cabbage and cilantro/green onions… topped with a healthy drizzle of the dressing (straight from the bottle) and a small amount of each of the crunchy toppings and about one chicken breast worth of the marinaded chicken.

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Isn’t she pretty?! 

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Dinner last night was so yummy!  I’m glad I made enough for more for tonight!

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5 thoughts on “RECIPE: Asian Chicken Salad

      • Dressing is nicely balanced (got it at the local Vons), and I liked the story on the bottle. The dressing plus the cilantro really added a lot. I had gone shopping without a list so from memory came home with Chinese cabbage and tortilla strips; I forgot the Chinese noodles but added what I had in the frig – chopped raw almonds, roasted pumpkin seeds, raw sunflower seeds…definitely will make again!.

    • You are certainly welcome, Carolyn! Enjoy! And let me know if you have a hard time finding that dressing. I understand someone else placed an order through Amazon for it?! Who knew?!

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