Recipe by DogAndCatDoc
This is one the most colorful and beautiful salads I have ever made. It is full of anti-oxidants, vitamins and is also low carb. You absolutely cannot substitute the sauce...it makes the salad. It is made locally near where I live so I don't know how widely distributed it is...but they have a website to check the nearest place you can find it. There website is www.dulcetcuisine.com. It is an all natural sauce with no preservatives. Preparation of this salad is made very simple if you have a Cuisineart food processor. I made mine without bean sprouts and snap peas, as I did not have them on hand and it was wonderful. The recipe says that it serves 2, but my husband and I both had two bowls for dinner and had at least 3 servings left over.
Top Review by meganalissa
This was so healthy and delicious. I didn't have Dulcet's and I used Kraft's Asian Toasted Sesame. I marinated the chicken in a little pineapple juice, rice wine vinegar, garlic, and some seasonings and grilled the chicken. I used about a cup of bean sprouts and did not use snap peas. I topped it off with toasted sesame seeds and cashews.
- 1 lb cooked chicken, bite size pieces
- 1⁄2 head green leaf lettuce (I used iceberg and it was still good)
- 1⁄4 head purple cabbage
- 1 large carrot
- 1 stalk celery
- 1 red pepper
- 1⁄2 cup snap peas
- 1⁄2 cup bean sprouts
- 1⁄3 cup dulcet asian-style dressing
- wonton wrapper, cut into strips and fried until crisp (optional)