With the coming of spring I have been really wanting to make more salads. This one really sounded good to me. It was light, filling with a little crunch. I really liked the addition of cabbage and the Asian dressing was really delicious. My pictures of it don't really do it justice, but the pictures on the Dashing Dish are much better!
***Note: You can see the first time I shredded my own cabbage and carrots. The second time I used a package of mixed cabbage. Both tasted great, but of course the package makes it that much easier!
Crunchy Asian Chicken Salad
From: Dashing Dish
1/3 cup light Asian salad dressing of choice (I used Kraft Asian Toasted Sesame Salad Dressing & Marinade)
1/4 cup chopped cilantro
1 Tbsp Soy Sauce
1 Tsp Honey
1/2 head of lettuce
2 cups chopped cooked chicken
1 cup cabbage mix (pre-packaged kind with carrots and different kinds of shredded cabbage)
1 cup snow peas, washed and trimmed (I didn't add these)
1 red bell pepper, washed and thinly sliced
1/3 small red onion, thinly sliced
2 Tbsp sliced almonds or 1/3 cup Asian noodles
Optional Variations: 2 scallions, thinly sliced, 2 Tbs sesame seeds, toasted, 1 small can mandarin oranges rinsed and drained
1. For dressing, combine Asian dressing, chopped cilantro, soy sauce, and honey in a small bowl, stirring well with a whisk. Set aside in the fridge to chill.
2. In a large bowl place salad greens, chopped chicken, cabbage mix, snow peas, red pepper, red onion together and toss gently.
3. Sprinkle almonds (or Asian noodles) on top and toss gently with dressing if serving immediately.