Asian Chicken Salad

This is a twist on a Chinese chicken salad. It’s sweet, salty, and crunchy. I can’t get enough of it so I make it almost weekly!!

For the Soy Vinaigrette:

Ingredients

• 1/4 cup vegetable oil
• 4 tbsp. soy sauce
• 4 tbsp. rice vinegar
• 2 tbsp. honey
• 1 tbsp. garlic, minced
• 1 tbsp. fresh ginger, minced
• Crushed red pepper flakes (optional)
• salt and black pepper to taste

Directions

In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger and garlic. Slowly whisk in the vegetable oil and season with salt, black pepper and crushed red pepper flakes to taste.

For the Salad:

Ingredients

• 3 cups baby spinach
• 3 cups Romaine lettuce, shredded
• 1 large carrot, peeled
• 1 red bell pepper, seeded, cored and thinly sliced
• 1 yellow bell pepper, seeded, cored and thinly sliced
• 1/4 cup fresh basil, preferably Thai basil, or substitute for mint, chopped
• 2 chicken breasts, grilled
• 1 tbsp. white or black sesame seeds
• 1/2 cup slivered almonds, toasted
• 1/2 cup chow mein noodles

Directions

In a hot grill pan with a little oil, grill the chicken breast for about 5-6 minutes on each side until cooked through. Slice into thin strips.

In a large bowl, add the romaine, spinach, peppers, basil, sesame seeds and almonds. With a vegetable peeler, peel long strips of the carrot. Discard the outside peel.

Pour the dressing over the salad and toss well. Garnish with the crunchy chow mein noodles. Make sure to put these in right at the end or they will get soggy.