Today I’m joining my blogging pals to share our favorite main dish salads.
Thanks, Annie, Cindy and Mary Ann for including me.
Sheri and Kim are joining too!
You’ll find everyone’s links at the end of this post.
My favorite main dish worthy salad is Asian Chicken Salad.
Fresh, bright, crunchy and filling.
I’ve never met one I didn’t love.
Back in my commute-to-the-city days, I made a monthly Costco run.
And always brought home Asian chicken salad meal kits.
I wonder if they still have them?
I’d supplement the kit with veggies and always replaced the chicken packet.
With a rotissiere chicken from the grocery store.
It made the best meal on nights I worked late.
Now that my life is more leisurely I’ve created my own version.
Based on a recipe from Yumna Jawad.
And I’m thrilled to share it with you.
- This salad includes peanuts and a peanut-based dressing. If you don’t like or are allergic to peanuts, this is a good alternative dressing.
- The dressing ingredients can be found on my Asian Chicken Salad idea list on Amazon.
- The full, printable recipe is at the very end of this post.
The Dressing …
Make the dressing ahead if you can.
The night before or morning of.
These are the ingredients:
- ¼ cup Rice Vinegar
- ¼ cup Soy Sauce (I use low sodium and add a pinch of salt later, if needed)
- 3 Tbsp Creamy Peanut Butter
- 1 Tbsp Toasted Sesame Seed Oil (be sure it’s toasted!)
- 1 Garlic Clove
- 1 quarter size, peeled slice of Fresh Ginger
Toss all ingredients into a mini-prep processor and viola!
And refrigerate overnight or for a few hours.
Bring to room temperature an hour or so before dressing the salad.
For the Salad…
Use any greens you enjoy or have on hand.
I like a combination of romaine, Napa cabbage and purple cabbage.
Sliced thinly into ribbons.
These are the ingredients:
- 4 cups Napa Cabbage
- 2 cups Romaine Lettuce
- 1 cup Purple Cabbage
- 2 cups Shredded Rotisserie Chicken
- 1 Red Pepper cut into match sticks
- 1 cup Grated (or match stick) Carrots (use packaged, pre-grated to save time)
- 2-4 Green Onions, the top, green, parts sliced on diagonal
- ½ cup Chopped Cilantro
- 1/2 cup Chopped Peanuts
- Crunchy Chow Mein Noodles for serving
Prep all the veggies.
To make things easy I use pre-packaged, grated carrots.
And a rotisserie chicken.
Build your salad.
Plate and serve.
Top each plate with crunchy chow mein noodles.
I had a hard time finding them in my local markets.
Which took me by surprise.
Lunch is served!
Or dinner …
My pretty, woven votives holders are from Flaunt in Danville.
I recently became a brand ambassador for Hall Wines
Shop Hall Wines
They’re known for the Cabernet Sauvginons.
But they make a lovely Sauvignon Blanc too.
Sauvignon Blanc is dry, fruity and herbaceous and pairs well with Asian Chicken Salad.
While we’re on the topic of good pairings.
Tejava is (finally) back on grocery shelves.
So there you have it.
A main dish worthy Asian Chicken Salad.
The perfect summer meal.
Al fresco, of course!
Now let’s see what my friends are serving.
PIN THE DELICIOUSNESS ~
SHOP THE LOOK ~
As always, I appreciate your visit and look forward to you thoughts in the comments below.
See you Saturday morning for Weekend Meanderings.
Until then, Cheers from Snowberry!
Here’s the recipe ~
Asian Chicken Salad
- Mini food processor or blender
- 4 cups Napa cabbage, thinly sliced
- 2 cups Romaine, thinly sliced
- 1 1/2 cups Purple cabbage, thinly sliced
- 2 cups Shredded chicken
- 1 Red pepper cut into match sticks
- 1 cup Carrots, grated or match sticked (1-2 carrots or packaged, pre-grated carrots),
- 4 Green onions, green part sliced on diagonal
- 1/2 cup Chopped cilantro
- 1/2 cup Chopped peanuts
- Crunchy chow mein noodles for serving
- For Dressing:
- 1/4 cup Rice vinegar
- 1/4 cup Soy Sauce
- 3 Tbsp Creamy peanut butter
- 1 Tbsp Toasted sesame seed oil
- 1 Garlic clove
- 1 Slice Fresh ginger (a quarter size slice)
- Combine lettuce and cabbages in large bowl. Add chicken, red pepper, carrots, green onions, cilantro and peanuts. Toss until well blended.
- Using a mini food processor or small blender, combine the dressing ingredients and blend until smooth. Salt to taste. If you like a sweeter dressing , add a little honey.
- Add dressing and toss to combine. Divide into 4 servings and top with crunchy chow mien noodles.
- Note: If you can, prepare dressing the night before (or several hours before) so the flavors have time to blend.