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.
- 453.59 g cooked chicken, bite size pieces
- 1 head green leaf lettuce (I used iceberg and it was still good)
- 0 head purple cabbage
- 1 large carrot
- 1 stalk celery
- 1 red pepper
- 118.29 ml snap peas
- 118.29 ml bean sprouts
- 78.07 ml dulcet asian-style dressing
- wonton wrapper, cut into strips and fried until crisp (optional)
- Shred the cabbage and carrots.
- Slice pepper, snap peas and celery diagonally.
- Cut lettuce so it looks like confetti.
- Toss all vegetables and lettuce with Dulcet Asian Dressing.
- Top with chicken.
- Sprinkle wontons over top if using.
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.
Great salad! I loved it with all the veggies. As the chicken was cooking, I chopped the veggies, made the dressing and fried the wonton strips. I have never seen Dulcet's dressing so made this.
5/8 garlic cloves , minced
1/2 tablespoon minced fresh gingerroot
1/4 cup olive oil (used half sesame oil)
1/8 cup rice vinegar
1/8 cup soy sauce
5/8 tablespoon honey
1/16 cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store leftovers covered in the refrigerator.
I couldn't find Dulcet dressing. I used Newmans Own "Low Fat Sesame Ginger" I also left out the snap peas and sprouts. Served the chicken and dressing on the side along with a bowl of those crunchy noodle things. We loved this salad. DH already asked me to make it again. Thanks!