Asian Chicken Salad
Written by Rachel, Posted in Condiments, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables
Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 4-6 C lettuce, torn
- 1 carrot, sliced into rounds (about 1 C)
- 2 medium tomatoes, cut into wedges (about 1 1/2 C)
- 1 bell pepper, julienned or thinly sliced (about 1 C)
- 1 sweet pepper, seeded and chopped (about 1/4 C)
- 1 summer squash, julienned or thinly sliced (about 1 C)
- 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
- 2 T red onion (optional), chopped
- 1/2 T chives or green onion, chopped
- 1 C chicken, cooked and chopped (I used leftovers)
- 1/3 C almonds, chopped, for topping
- 1 T sesame seeds, for topping
Instructions
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
- Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.
