Saturday, July 11, 2009

Asian Chicken Salad

Iceberg lettuce, man. It is such a classic, yet so sadly out of fashion. What say we bring it back? I love it for this salad, and summer salads in general. I adore its freshness, its crisp yet watery bite. For a good time, you could also serve this as a wedge salad -- why didn't I think of that before I took the pictures?!

Oh well. Any way you serve it, I love this salad. I had this at a mission farewell party/lunch (whatever...) a few weeks ago, and was reminded how much I like it. It is so nice for summer. Very refreshing, and a nice change from a plain green salad for a light Saturday night meal. (At least it's the kind of thing I like on a Saturday night in summer.)

Asian Chicken Salad


2-3 boneless, skinless chicken breasts, cooked and cubed
1 head Iceburg lettuce, rinsed and torn/cut into bite-size pieces
1/2 c. sliced almonds, toasted
1-2 Tbsp. sesame seeds, toasted
3 green onions, sliced on a bias
1 can mandarin oranges, drained
1 c. sugar snap peas
1 red bell pepper, sliced into bite-sized pieces
fried wonton strips or chow mien noodles (or both)

for the dressing
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil
1/4 cup vegetable oil
3 Tbsp. rice vinegar


Mix together the dressing at least half an hour before you plan to serve the salad. (It needs time to mix and mingle.) If you want, you can add a little of the dressing to the cooked chicken and let it chill while you prepare the greens.

Mix all the veggies, chicken, almonds, and sesame seeds together and combine with as much dressing as you like. (Or serve the dressing on the side and let people add as much as they want.) Top with chow mien noodles and/or fried wonton strips and enjoy.

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