Friday, March 6, 2009

Asian Sliced Chicken Salad with Sesame Dressing

Today we conclude with a final recipe using Monday's roast chicken breasts: a refreshing salad!

Salad Ingredients

  • 4 cups chopped romaine lettuce leaves
  • 2 leftover roasted chicken breasts from Monday (3/2), sliced on the bias
  • 1/2 cup matchstick cut carrots
  • 1 small can sliced water chestnuts, drained
  • 1 small can mandarin orange slices, drained
  • 1/4 cup sliced almonds, toasted
  • 2 green onions, thinly sliced
  • 1/2 cup chow mein noodles
Dressing Ingredients
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon ground black pepper
Directions

Mix all dressing ingredients and let sit at room temperature for 15 minutes. Meanwhile, distribute other ingredients over 4 chilled salad plates (or wide bowls). Add dressing and serve with garlic toast.

2 comments:

Candace said...

I forgot to comment on this a while ago, but I made this during Conference weekend and I loved it! The only thing I changed was I added some sugar to the dressing so my boys would taste some sweetness and actually eat it...but we will definitely be having it again!

Jake Walkenhorst said...

Glad to hear your kids liked it! Another way to sweeten it up is to use some of the juice from the canned mandarin oranges in place of some of the vinegar. If you wanted it extra-sweet you could use regular prepared orange juice as well.