Asian-Style Chicken Salad

I'mPat's Note:

From Australian BH&G Diabetic Living issue 12 2007.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Salad

• 4 cups cos lettuce leaves (baby torn)
• 375 g boneless skinless chicken breasts (cooked and chopped)
• 1/2 fresh pineapple (core removed and cut into wedges)
• 2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
• 1 yellow capsicum (or red cut into thin strips, bell pepper)

Dressing

• 2 tablespoons light soy sauce
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon peanut butter
• 2 teaspoons honey
• 1 pinch chili flakes

Directions:

1. On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
2. In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
3. Drizzle the dressing between the 4 serves.

Reviews

[mersaydees]

This is a good salad, made as directed using a spring mix, although instead of pineapple wedges next time I would chop the pineapple. Thanks, I'mPat! Made for Best of 2010 Tag Game, as recommended by loof.

[HokiesLady]

This is truly a delight to make and even more of a delight to eat. I loved all the mix of veggies and fruit with the chicken. I used some leftover rotisserie chicken and made the dressing as written. Very full of flavor but light on the waistline. Thanks Pat for sharing this fantastic recipe in the Went to the Market Tag game

[loof]

This is an amazing salad! Beautiful to look at, wonderful medley of textures and flavors. I used some bbq chicken leftover from a previous night's grilling and it was so good with the pineapple. I was generous with the crushed red pepper flakes and loved the sweet/savory/spicy dressing. This recipe is a winner - thanks for posting it!