Asian Girl Scout Chicken Salad
Ready In: 30 mins
Serves: 4
Ingredients
Dressing
- 1⁄4 cup canola oil
- 1⁄4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 small lime, juice of, to taste
- 2 teaspoons toasted sesame oil
- 1 tablespoon brown sugar
- 1⁄4 cup creamy peanut butter
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, crushed
- 1⁄8 teaspoon cayenne pepper
- 1 pinch salt
Salad
- 4 small cooked chicken breasts, preferably grilled, sliced
- 3 cups romaine lettuce, torn
- 1 cup red cabbage, grated
- 2 crisp red apples, chopped (I like Gala or Fuji)
- 4 celery ribs, rough chopped
- 1⁄2 cup golden raisins or 1⁄2 cup regular raisins
- 1⁄3 cup red onion ring, rough chopped
- 1⁄2 cup carrot, julienned
Directions
- If you have a blender toss all the dressing ingredients in and blend until smooth and everything is incorporated-no need to mince the ginger (I use about a good inch of ginger) or crush the garlic. Otherwise, whisk until blended and smooth.
- If you are fearful that your apples might turn brown before serving, toss them with a bit of lemon or lime juice before adding to the mix.
- Assemble all salad ingredients in a large salad bowl and add enough dressing to coat and toss.
- If you wish, you can arrange the salad ingredients on four individual plates and serve the dressing on the side. Serve immediately.
- I tend to like my salads on the dry side, If you like a lot of dressing, you might want to double the dressing recipe. Any leftovers will keep for several weeks in the refrigerator.
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