Wednesday, September 12, 2012

Sweet Summer Chicken Asian Salad

Well it has been cooling off even here in Arizona.  I really wanted to share one last summer salad with you.  This Asian Summer Salad that I created is light, refreshing and so flavorful.  It's a keeper.  The dressing has very little oil and it is fabulous!  Light, healthy and delicious.  Served with Asian Honey Grilled Chicken over top, you really can't ask for much more!

Enjoy!  And now back to our regularly scheduled Fall programing.  Check out these incredible Mini Chicken Pot Pies!  Packed with veggies and the most delicious creamy sauce (with a secret ingredient that really knocks this one out of the park).  Click on the picture.

Sweet Summer Chicken Asian Salad
½ red cabbage, shredded
1 red pepper, ½” dice
1 yellow pepper, ½” dice
1 bag sugar snap peas, cut on the bias ½”
3 scallions, sliced ½” 

2 garlic cloves, rough chopped
1 piece fresh ginger (about the size of a garlic clove), rough chopped
¼ cup low sodium soy sauce
¼ cup apple cider vinegar
2 tablespoon honey
½ teaspoon sesame oil
1 tablespoon orange juice

In a food processor combine the dressing ingredients.  Blend until smooth and well combined. 

Combine the salad ingredients in a large bowl (except the chicken).  Drizzle a little dressing over top and toss to combine.  Serve with sliced chicken over top.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted

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