Friday, June 9, 2017

Asian Chicken Salad with Peanut Dressing

Inspired by my love for big bowls of healthy food, I have started making these gorgeous salads. 

They aren't any more complicated than the rice bowls or the Buddha bowls. 

I put the lettuce on the bottom of the bowl and that is where I add the dressing, then I pile the toppings on and add whatever I want. 

You might recognize the chicken is from a rotisserie chicken that we bought a few nights before and I picked all the meat off and the asparagus was leftover from the night before that I cooked for a side dish. 

When you are making salads, think outside the normal. Adding cold asparagus from the night before turned out amazing. You can add corn, broccoli, zucchini, also leftover meats make a Great addition to salads. It is an fresh new way to get your family to eat leftovers and add a ton of veggies. 

1 large carrot, peeled
3 cups shredded cabbage, (I used a coleslaw mix)
3 cups shredded romaine 
1 small red bell pepper, seeded and then diced small
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted
1 cup shelled edamame
1 cup Szechuan asparagus (leftover from earlier in the week)

1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon granulated sugar
salt and freshly ground black pepper, 


For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, peppers, chicken, edamame, asparagus and almonds.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. 

Pour the dressing over the salad and toss well.