Sunday, August 30, 2009

Asian Chicken Salad

(If you enlarge the photo, you can see I went a bit crazy with the sesame seeds. I LOVE sesame seeds.)

3-4 cups shredded romaine lettuce
3-4 cups shredded cabbage
1 can water chestnuts, julienne
1 cup carrots, julienne
6-8 green onions, finely chopped so they aren't intrusive
1 large can mandarin oranges, drained
2-3 chicken breasts marinated in teriyaki sauce or sweet Thai chili sauce, then bbq'd or stove cooked then cut into small pieces
2 tablespoons toasted sesame seeds and more for garnish
1/4 slivered almonds, toasted (optional)
1 package Ramen noodles crushed and toasted (optional)
1 cup crunchy chow mien noodles (optional)

4 tablespoons rice vinegar
1 tablespoon orange juice
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sesame seed oil
(You might want to double the dressing - we did and it was a bit much, but after sitting, it was perfect).

Toss together all vegetables after prepared as stated. Whisk together all dressing ingredients and pour over salad. Toss.

I really liked this salad. The husband thought it was missing something in the dressing. I have tried many Asian Chicken Salad recipes, and this one is light and by far my favorite. I did not add the Ramen noodles or slivered almonds this time, but they would go great in the salad, especially if you are serving this to company. Both the husband and I added the crunchy chow mien noodles and thought that was enough. Of course, with my love for all things sesame, I added more sesame seeds on the top of the salad. Oh yum!!!!