It's a salad people. If you can't make it in five minutes, you are spending way too much time.
Asian Chicken Salad
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
9 Reviews for Asian Chicken Salad
We live far from any Vietnamese restaurants, so this recipe filled the bill! I made a half recipe, used rice noodles, lettuce, green pepper, snow peas, sliced carrot, celery and cilantro (uncooked), topped it with peanuts, and it was delicious! I liked the tahini better than other recipes that used peanut butter, I subbed olive oil for canola, and used dried ginger and garlic, and it still came out delicious.
Overall, this was a delight! 3 tbspn canola oil to cook ginger - we could have done without. I felt like I was eating an oil based dressing in the end (which I personally don't like). Dumped it and started over. Soooo much better w/out it. The flavors were amazing. Used 1 tbsp each toasted sesame seeds and crushed (salted) peanuts. (great suggestions by previous postings) Didn't have scallions- used chopped red onions and red bellpepper; omitted radishes. No chile-garlic paste so 1 1/2 tsp regular pepper mixed with minced garlic. Not big on spicy so it worked out great. Very versatile recipe. Almost any ingredient can be substituted and almost any veggie could work. Definitely in my EW Recipe Catalog!
Delicious. I used linguine instead of cabbage and added chopped cashews and crushed red pepper and chopped green pepper. Did not add sesame seeds.
Absolutely delicious! We use chopped peanuts to top it off instead of sesame seeds. To make it even easier, bottled ginger and garlic can be used with no difference in taste. Sometimes we include radishes, and sometimes not. Great leftovers, too!