This salad is adapted from one on Mennonite Girls Can Cook. My two daughters and I enjoyed this salad for Sunday lunch and as leftovers. Waiting to add the dressing until the salad is ready to eat keeps it fresh and crunchy. You could add bigger portions of chicken to the salad. My family likes the smaller chicken servings. We all thought the dressing was especially delicious.
CRUNCHY ORIENTAL CHICKEN SALAD
- 1 1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)
- 1/2 cup of honey
- 1/4 cup of rice vinegar
- 1 1/2 tablespoon of mustard
- 1 1/2 teaspoons of sesame oil
Place all ingredients in a small bowl and whisk together until smooth. Cover and let set in the refrigerator for an hour to blend the flavors. Unused dressing can be refrigerated for several days.
- 1 cup snow peas (tips and strings removed, torn in half)
- 1 bunch of green onions, sliced (including some of the tender green tips)
- 1 small red pepper, cut in thin strips
- 1 small yellow pepper, cut in thin strips
- 14 oz. bag of cole slaw mix (shredded cabbage and carrots)
- 1 head of Romaine lettuce, torn
- One chicken breast, grilled (I used the breast from a deli chicken), sliced
- 1/2 cup of toasted almonds
In a very large bowl, place the snow peas….
….sliced green onions, red and yellow pepper strips…
…slaw mix and torn Romaine lettuce leaves.
Toss to mix and place in a covered container. Refrigerate until ready to use.
Note: I love the Lock and Lock containers sold on QVC. I received them as a gift and they are the best thing I have found for keeping any kind of food fresh.
When ready to serve, put salad mix in bowls and top with sliced chicken. Pass the bowl of toasted almonds and the salad dressing for each person to take the portions they like. This keeps everything fresh for further meals.
This is a big salad of 8-10 servings.