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  • Megan Bliss

Asian Chicken Salad

I was invited to a friend’s house and he served this amazing

salad. I had forgotten how much I loved it. Hope you enjoy

it too.

Asian Chicken Salad

Serves 8-10

2 cups of coleslaw mix OR ½ head Napa Cabbage Shredded

2 cups Romaine Lettuce OR Iceberg Lettuce, Chopped

4 Cups cooked, cooled, diced chicken breasts.

4 green onions sliced

1/4 Cup roasted almonds slices.

½ cup Sugar pea pods

Water Chestnuts, optional

Mandarin Oranges, optional

1/2 package of wontons cut into strips and deep-fried OR

Canned Crispy Chinese Noodles OR ½ Package of Rice Noodles

Fried in oil until puffed.

DRESSING

3 Tablespoons Sugar

½ teaspoons white pepper

2/3 Cup Rice Wine Vinegar or 1/2 Cup Apple Cider Vinegar

1/2 teaspoon Salt

3 Tablespoons Sesame Oil

1/2 Cup Vegetable Oil

Combine all ingredients for salad except won tons or noodles.

To prepare dressing add all the ingredients EXCEPT Oils into a blender

jar. Start blender and add the oils slowly. Blend until combined.

Immediately pour onto the chicken salad mixture and toss. Serve on top

of the wontons or noodles. Serve immediately and DO NOT put salad

together until ready to serve.

Does not keep well, but there are never leftovers LOL.

Recipe can also be easily halved.

Dairy Free as written, Gluten Free is you use the rice noodles.

Jan At Dairy Keen

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