Friday, May 15, 2009

Asian Chicken Salad

I had three great friends over for lunch today along with four babies~ we were outnumbered! I needed something that I could make in advance and it super easy. I had a Asian Chicken Salad in Las Vegas this past weekend and I tried to replicate it as best I could. It would also be good with orange slices or maybe some mango. I can also see making it with shrimp.

Asian Chicken Salad

1/2 bunch red Romaine, torn into bite sized pieces
1/2 head red cabbage, sliced
1 cucumber, peeled, sliced and quartered
1 carrot, peeled and sliced
1/2 package edamame, cooked and drained
1 bunch green onion, sliced

Combine all ingredients. Serve with fried wontons, sliced chicken and Asian dressing.


2 breasts of chicken
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 teaspoon grated ginger
1 clove garlic, minced

Combine all ingredients and marinate overnight. Bake chicken at 375 for 30-35 minutes, let rest until ready to serve. Slice and serve over salad.

Asian Dressing

1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon sesame oil
1/8 cup olive oil

Combine all ingredients in a cruette with lid. Shake to combine, serve over salad.

Fried Wontons

5 egg roll wrappers

Cut egg roll wrappers into slices. Fry slices for 10-20 seconds, turning once, in oil heated over medium high heat. Drain on paper towels. Store in a plastic bag until ready to serve.
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