Live Real. Eat Real.

Asian Chicken Salad

All I can say is, “Yum yum yum yum YUM!” But then again, I love Asian food, or anything that resembles Asian food. I also adore salads, especially in the summer, and not only is this colorful salad just too tasty, it is very nutritious and chock full of fiber.

Asian Chicken Salad

3 to 4 servings – unless you’re me, then it’s more like 2

4 cups Napa cabbage, shredded

2 cups red cabbage, shredded

1 large carrot, peeled and shredded

3 green onions, root end trimmed, thinly sliced

1/3 cup roughly chopped cilantro

2 large boneless, skinless chicken breasts, cooked, cooled and cubed

Spicy Peanut Dressing

3 tablespoons chunky natural peanut butter*

3 tablespoons vegetable oil*

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

1 teaspoon sugar

1/4 teaspoon cayenne pepper, or to taste

Place all salad ingredients together in a large bowl.

Whisk together all the dressing ingredients. Pour over the salad and toss well.

Eat.

*I use both Smart Balance Omega peanut butter and Smart Balance Omega vegetable oil. Neither has any transfats, and both are an excellent source of Omega 3 oils.


2 comments

Tim says:

AND if it has “Asian” in the title da boy will gobble it like a Purdue Drumstick (for “all y’all” [plural for y'all] not from the south, excuse my regional reference – Purdue makes Chicken & Turkey – you MIGHT substitute Tyson’s or Butterball but it still wouldn’t be as good).

Lynn K. says:

Everything you makes sounds sooooo good! Do you hire out???? I really don’t enjoy cooking at all. Now eating, that’s another story…

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