Tuesday, February 10, 2009

Asian Chicken Salad


Here’s a recipe for a quick, colorful, & healthy salad that’s perfect for lunch or dinner. It was inspired by the leftover chow mein noodles from the wasabi chex mix. I know it’s quite simple to prep your own dressing, and I’m pretty sure I have all the necessary ingredients, but I actually had a bottle of Kraft’s Light Asian Sesame dressing on hand, (even though I don’t remember purchasing it). So to help use it up, I marinated the chicken the night before, and cooked it on the George Foreman. All ingredient amounts can be varied depending on how much you want, and add or omit any ingredients to your convenience.

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Asian Chicken Salad

Ingredients:

romaine or butterhead lettuce
red cabbage
mushrooms
shredded carrots
grape tomatoes
green onions
mandarin oranges
chicken breast
slivered almonds
crispy chow mein noodles

Directions:

If desired, marinate chicken overnight in asian dressing.


Chop vegetables, toss with lettuce. Cook chicken & cut into pieces. Add to salad, top with oranges, almonds, & noodles. Serve with dressing of your choice.

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One Response to “Asian Chicken Salad”

  1. 1
    Joelen — February 11, 2009 @ 10:53 am

    Oh, I’d be all over this! i love the colors and freshness of your salad!

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