Since I was out and about most of yesterday with Nicole and Kelly, I wanted something really easy to put together for dinner.  This salad was the answer.  Not only was it quick and easy to make, it was also fairly light.  So it would be equally good for lunch.

I decided to use breaded chicken because I had some in the freezer that I’d made a while ago. But you could use any chicken in this that you have on hand.  As far as the vegetables go, I just used a combination of what you you might typically find in an Asian dish.  You could really mix this up and use whatever combination that you like.  The main thing would be to use a combination of lettuce and cabbage, otherwise use what you like.

The result was a crunchy delicious salad.  Even Alex, who’s not a huge fan of salads, said he really liked it and gave it a thumbs up.  I thought the sesame oil in the dressing gave it a nice nutty flavor and the chili sauce gave it just a hint of spice, a perfect combination.

Next time you want a quick and easy meal, give this salad a try.  Your family will love it!

Crispy Asian Chicken Salad with Sesame Plum Vinaigrette

For salad:

  • 2 frozen breaded chicken breasts, cooked according to package instructions
  • 3 cups romaine lettuce, chopped into small pieces
  • 3 cups shredded cabbage mix
  • 1 red pepper, thinly sliced
  • 1 cup snow peas, cut into thirds
  • 1/2 cup shredded carrots
  • 1/2 cup bean sprouts
  • crispy chow mein noodles, for garnish

For vinaigrette:

  • 2 tbsp plum sauce
  • 2 tbsp soy sauce (I used reduced sodium)
  • 1 tsp hot chili sauce
  • 1 small clove garlic, grated
  • 1 tsp sesame oil
  • 1/3 cup peanut oil (you could also use vegetable oil)
  • black pepper to taste

To prepare dressing, combine plum sauce, soy sauce, chili sauce, pepper and garlic in a small bowl.  Slowly whisk in sesame oil and then peanut oil until well combined.

  Chop red pepper into thin strips and chop romaine and snow peas.  Combine with the rest of the veggies in a large salad bowl.

Toss salad with dressing.  Slice cooked chicken crosswise into thin slices.  Divide salad between four dinner plates, top with 1/4 of the chicken and garnish with the chow mein noodles.



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