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Asian Chicken Salad

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Yield 3 servings

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  • Juice from half a lime
  • 1/3 cup cilantro, chopped
  • 4 teaspoons toasted sesame oil
  • 2/3 cup Wholly Guacamole
  • 3 tablespoons rice wine vinegar
  • 1/4 teaspoon salt
  • 5 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 5-ounce package spring salad mix
  • 1/4 cup red onion, diced
  • 1/4 cup tomato, diced
  • 1/2 of a 15-ounce can mandarin oranges, drained
  • 2 tablespoons cilantro, rough chopped
  • 3 grilled chicken breasts
  • Crispy chow mein noodles, for garnish

    1. Add lime juice, 1/3 cup chopped cilantro, sesame oil, guacamole, rice wine vinegar, salt, water and soy sauce to blender. Blend until uniform.
    2. Place dressing in refrigerator for at least 30 minutes to let flavors meld.
    3. Toss salad mix, onion, tomato, oranges, dressing and 2 tablespoons rough-chopped cilantro in a bowl.
    4. Divide salad between 3 plates and top with sliced grilled chicken and chow mein noodles.

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