Asian Chicken Salad

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"The vegies combo were fine but the dressing was too salty. We had to add another 1/4 cup or more of rice vinegar to dilute the soy sauce plus more sesame oil and brown sugar to make it palatable. I added more different vegies and more...

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8 Reviews for Asian Chicken Salad

07/31/2010

Anonymous

The vegies combo were fine but the dressing was too salty. We had to add another 1/4 cup or more of rice vinegar to dilute the soy sauce plus more sesame oil and brown sugar to make it palatable. I added more different vegies and more meat and it tasted fine.

Comments (1)

3 comments

thehoglunds wrote 2 years 2 weeks ago

I agree. I made the dressing to go on an asian salad with grilled chicken on the side. After tasting the dressing, I had to add quite a bit more vinegar to overcome the soy sauce. Otherwise, it turned out great and I will use it again, with less soy sauce.

07/09/2010

Anonymous

Great Recipe. I am going to make it tonight but I am going to tweek it to be more diabetic friendly.

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03/25/2010

Anonymous

This recipe sounds very inviting but with ingredients I do not have access to in a small rural community.
I doubt that the whole recipe is freezable, or I'd go ahead and make it once obtaining the ingredients, as I live alone and would have to reduce the ortions significantly.

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