Flower and Sugar

Asian Chicken Chopped Salad

Matt and I aren’t usually too big into New Year’s resolutions, but this year we set a couple goals for ourselves. We joined a gym and we’re trying to go 2-3 times per week and we’re trying to have a nice salad for a meal two times a week to help meet our vegetable quotas. (Although the smoothies also help. This was one of our attempts at trying out new flavor profiles for salads.

After our Bahn Mi Sandwiches we found ourselves with some leftover filling but no rolls. It left us with the perfect ingredients for an Asian chopped salad for lunch the next day! It was a great way to use up the pickled carrots and some other vegetables we had in the crisper. The chicken gave us some protein to keep us full and the cashews gave it some crunch and interest.

I took a little help from the store with the dressing, we used a nice one we found at the grocery store for this simple quick lunch. If you want to change up your salads – this might be one to try!

Recipe

For 2 large salads

  • 4 cups iceberg lecture (we used up some mixes)
  • appx ¼ cup pickled carrots
  • 1 chicken cooked chicken breast cubed
  • 1/3 cucumber, seeds removed, chopped
  • 2 Tbsp cashews
  • 3 Tbsp ginger salad dressing (We used this one)
  • A few tortilla chips for crunch
  • A few mandarin orange slices for garnish

Place the salad, cashews, chicken, pickled carrots, and cucumber on a large cutting board and chop with a large chef knife. Add in appx 2 Tbsp dressing and mix, add another Tbsp or 2 of dressing until it suits your taste. Sprinkle with a few tortilla chips for crunch and place mandarin orange slices on the side for garnish if desired.

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