Oriental Chicken Salad

by | May 1, 2024 | Recipes | 0 comments

Dressing

  • 9 tablespoons Honey
  • 4 1/2 tablespoons rice wine vinegar
  • 3/4 cup mayonnaise
  • 2-3 teaspoons Dijon mustard
  • 3/8 teaspoon sesame oil (I use more because I love sesame)

Salad

  • 9 cups romaine lettuce ( I use a combination of spinach, romaine & spring mix)
  • 6 cups Broccoli Slaw or shredded cabbage
  • 2 carrots Julienned or shredded ( use the broccoli slaw because it has the carrots in it)
  • 3 Green Onions chopped
  • Toasted Sliced Almonds
  • Chow mein noodles
  • Cooked sliced chicken- see below for options

Directions

  1. Whisk salad dressing ingredients together. I taste mine and add more of whatever I think it needs.
  2. Toasted Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown (if sliced or slivered), about 4 to 5 minutes. Stay at the stove, because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. Chicken options
    • Chop raw boneless skinless chicken breasts into cubes. Cook in skillet using small amount of avocado oil. When just slightly pink add 1-3 tablespoons Veri Veri Teriyaki® Marinade & Sauce and finish cooking caramelizing sauce slightly
    • Purchase pre cooked chicken from the deli of the grocery store or off of the salad bar area of a grocery store
    • Marinate chicken breasts in marinade of choice and bake or stir-fry
  4. Mix greens, cabbage of choice and cooked chicken and toss with dressing
  5. Place on plates and garnish with almonds, onions and chow mein noodles

Notes:

If you are trying to be low or no carbs skip the noodles and go light on the sauces and honey. We do not like artificial sweeteners so we lighten up on the ingredients that are high in sugars.

The original recipe calls for fried chicken.

Source: This recipe has been altered from a recipe originally found on recipezaar.com

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