Tuesday, January 25, 2011

for the love of vegetables

this was so yummy for dinner last night
and again for lunch today
that i must share

asian chicken salad
note: it's yummy enough to eat sans chicken if you prefer
Photobucket

i've been craving a good asian salad lately so i tweaked a few different recipes and came up with this gem.
the dressing is yummiest if you prepare it first and let it sit at least 30 minutes. mix all the veggies and chicken
but leave the additional toppings separate and add to your salad just before serving so they don't get soggy.
i also doubled the dressing and poured half over the cooked chicken for extra flavor.
i also prefer it with cabbage but use whatever you prefer.

dressing:
2 T brown sugar
2 t soy sauce
1/4 c canola or olive oil
1 T sesame oil (optional, i skipped it)
3 T rice vinegar (i used seasoned)
blend, let sit

salad:
1/2 head green cabbage, chopped
1/2 head red cabbage, chopped
4 chicken breasts, cooked and shredded
1 c sugar naps peas, chopped
3 green onions, diced
1-2 shredded carrots

additional toppings:
1 package ramen noodles, plain, uncooked and crushed
1 T sesame seeds, toasted (i skipped this too)
toasted almonds (yummy!)
mandarin oranges, chilled

.enjoy.

3 comments:

Crazy Lady said...

i have been way low on veggies so this sounds perfect thanks!

Crazy Lady said...

how much in advance can you make the dressing?

Miggy said...

catching up on your blog and this sounds like something an old roommate of mine used to makes...sounds delish. Thanks for the recipe.