I made an Asian Chicken Salad the other day when the girls came over. Asian Salad with Peanut dressing is one of my favorite salads.
I have been growing some salad veggies along with my flowers in little pots on my back patio/deck, and they have been making me mull over ideas for salads. I went to the farmers market on Saturday and got the rest of the veggies I needed.
I washed and dried my vegetables, then prepared the dressing.
Then I was ready to chop and layer the salad.
Chopped red onion and sweet red pepper
Chopped chicken breast (pre-cooked)
Add Peanut Dressing
Toss together with dressing until all is covered. Serve and Enjoy.
Asian Chicken Salad with Peanut DressingIngredients:
3 cups chopped or shredded cabbage
3 cups chopped salad greens of choice
1/3 - 1/2 red pepper sliced thin (Julienned)
1/8 of a medium sized red onion sliced thin (Julienned)
1 handful of snow peas
2 chicken breasts, poached and sliced (I poached my in shallow liquid and added teriyaki).
5-6 mushrooms, lightly sautéed (I sautéed mine in peanut oil with a few drops of sesame oil added).
1 or 2 fresh Mandarin oranges divided into segments, or a lightly sliced orange with rind removed. Or 1 small can of Mandarin orange segments, drained.
2-3 sprigs fresh Cilantro chopped
1/3 cup chopped roasted peanuts
Peanut Dressing (see below)
- Prepare ingredients by rinsing, drying and chopping vegetables. Poaching chicken breasts, and sautéing mushrooms
- Layer Salad in order of listing
- Drizzle with dressing
- Toss and Serve
2 cloves fresh garlic
1 Tablespoon chopped fresh onion
2 Tablespoons soy sauce
3 Tablespoons sesame oil
2 Tablespoons vinegar (rice vinegar, cider vinegar or wine vinegar are all good)
2 Tablespoons fresh lime juice
1 teaspoon lime zest
3 Tablespoons coconut sugar, sucanat, honey or sweetener of choice
1/4 cup peanut butter
1/4 cup water
- Place all ingredients into a blender.
- Blend approximately one minute or until all is smooth.
- Drizzle over salad.