Asian Salad With Chicken

Submitted by Chicagoland Chef du Jour

"Very tasty! This salad makes 2 generous servings and is a great light meal in itself. You can use it as a side salad if you omit chicken."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 2-4

ingredients

• 1 chicken breast, cooked
• 2 carrots, peeled and julienned
• 1 apple, with peels, cut into strips
• 1⁄2 red sweet bell pepper, cut into strips
• 1⁄2 yellow sweet bell pepper, cut into strips
• 1⁄2 head romaine lettuce, substitute iceberg

• DRESSING

• 1⁄4 cup peanut oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 2 teaspoons light brown sugar
• 1 teaspoon minced gingerroot
• 1 teaspoon red curry paste
• 3 tablespoons peanut butter

• TOPPINGS

• 1⁄2 cup chow mein noodles
• 1⁄4 cup dry roasted peanuts
• 1 scallion, sliced

directions

1. Poach or bake chicken until no longer pink, cool and shred. Set aside.
2. In a large bowl, combine carrots, apples, bell peppers and lettuce in a large bowl, add chicken, set aside.
3. Dressing: Combine & whisk together until smooth: peanut oil, peanut butter, vinegar, soy sauce, brown sugar, ginger, curry paste.
4. Before serving lightly dress salad until evenly coated. Served unused dressing at the table.
5. Serve up on plates, sprinkle with crushed peanuts, green onions and crunchy chow mein noodles.