Wednesday, March 4, 2015
Asian Chicken Salad
A good salad hits the spot anytime of the year.
Sometimes my family enjoys a good garden salad with ranch dressing and sometimes we like a good ole BLT salad, or a kale salad.
We just like salad , and I especially like salads that you can make a meal out of.
This particular Asian salad came about one night when I was craving the families crunchy lettuce salad and didn't have the white vinegar it called for.So I searched that dreaded door of condiments and spotted the Rice vinegar.It hit me then to sear some chicken off real quick and I could make it into a Asian Chicken salad and I would have a complete meal.
With the salad itself you could easily add or leave out anything you didn't like.The amounts are also up to you, if you like more celery just add more.Play around with it and I am sure you will find a great combination you love.
I do recommend that you let the chicken cool down so you are not adding hot chicken to this particular salad.You could also use one of the whole roasted chickens purchased at the store and just take the meat from the bone.I used on breast for each salad, and it really made for a hearty meal.
Romaine Lettuce (torn into pieces)
Savoy Cabbage (uncooked and torn into pieces)
Celery (sliced thin)
Almonds (sliced )
4 Tablespoons white table sugar
2 Tablespoons Rice Vinegar
1/2 teaspoon salt
2 teaspoons Accent seasoning
1/2 cup vegetable oil
Mix all together until thick.