By Lavender Lynn on October 25, 2007
Photo by diner524
Photo by diner524
"I got this recipe from my neighbor Jenny O'Rear. This is very tasty and healthy."
Serving Size: 1 (108 g)
Servings Per Recipe: 10
"Very nice tasting salad, this was! I followed the recipe right on down, but did cut it in half & we had 2 good-size servings from that! Loved the given dressing & would happily make it again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]"
"What a tasty dish! My whole family enjoyed this recipe. I did make a few modifications as followed:
* replaced the sesame seeds & almonds with untoasted sunflower seeds (both my daughters have certain food allergies).
* added julienned carrots
* added Sriracha sauce to the dressing
The hot sauce added a little spicy kick to the sweet salad. Give it a try! I am def going to experiment next time with adding more colorful vegetables & maybe marinating the chicken. All in all, we love this meal & will be making it over & over again. Thank you for sharing!"
"This was really a pleasure, it has crunchy goodness in each bite. I just got home from a long road trip of stressful heavy winter driving and I skipped toasting the seeds and nuts. Everything else was "By the book" and it was marvelous. I really wanted something lighter and a lot more healthy than the usual roadside stop in for dinner and this fit the bill to perfection. Quick and easy to make with lovely flavor blends. :D"
"Yum, yum!! Last night I made chicken piccata so I just cooked one extra chicken breast to use today in this salad for lunch. I prefer lettuce, so subbed that for the cabbage, but otherwise made as written and it was great!! I just loved the toasted almonds, chicken and dressing combination. Made for PRMR!!"