Asian Chicken Salad

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There is nothing that kills me more than having to stand over a hot stove during the summer heat.  I usually use this as my excuse to eat out as often as possible in the summer, HELLO LOBSTER ROLLS EVERY NIGHT!!!  While I am not complaining about butter and lobster being my primary food groups this summer, my bank account isn’t too happy.  With a strict limit on one lobster roll a week (sigh…) I have been trying to get a little bit more creative with some easy no cook recipes and this one quickly became a favorite.

I have always been a huge fan of those pre-cooked rotisserie chickens from the grocery store.  Not only are they super moist (yes I went there and used the “m word”) but, they are PRE-COOKED!  How can you go wrong? They are definitely a grocery staple for me for quick easy dinners like this one.

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Ingredients

  • •1 cup of chicken, shredded
  • •2 cups of romaine, chopped
  • •1 cup of purple cabbage, chopped
  • •2 cups of green cabbage, shredded
  • •1/3 cup of scallions, chopped
  • •1/2 cup matchstick carrots
  • Toppings
  • •1/4 cup cilantro, chopped (if its your thing!)
  • •1/4 cup mint, chopped
  • •1/4 cup peanuts, chopped
  • •1/2 cup mandarin oranges
  • Dressing
  • •3 tbsp of peanut butter
  • •1 tbsp sesame oil
  • •1 tbsp rice vinegar
  • •squirt of siracha
  • •2 tbsp soy sauce
  • •3 tbsp honey
  • •juice from 1/2 lime
  • Servings: 6
  • Difficulty: easy

Directions

  • Toss salad ingredients in a large bowl
  • Whisk dressing ingredients together, adding water if too thick
  • Toss dressing with salad and top with the remaining toppings
  • Serve cold or room temperature

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