Friday, September 23, 2011

Asian Chicken Salad


Salads are one of favorite things to eat. No, I’m not a rabbit, but I love crunchy veggies on top of lettuce. Oh and not just any lettuce, but usually mixed greens. I’m not an iceberg kind of girl. Besides not having a taste, it doesn’t have any nutrition either. This salad is topped with shredded carrots, grilled chicken and almond with a yummy ginger soy dressing. Try it soon, before the fall season is here to stay and fresh veggies are hard to come by.

What You Need

8 cups mixed greens
2 chicken breasts, cooked (approx. 1 lb)
1 pint of cherry tomatoes, halved or quartered
1 medium cucumber, sliced into half moons
1 c shredded carrots
½ c sliced almonds
¼ c olive oil
2 tbs rice wine vinegar
1 tbs soy
1 tbs honey
1 clove garlic, minced
1 tsp freshly grated ginger

What To Do:

Whisk all the ingredients for the dressing together and set aside. Arrange two cups of the mixed greens onto 4 plates. Divide the rest of the ingredients among the plates and drizzle with the dressing.  This would also be good with mandarin oranges and those crunchy Chinese noodles.

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