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Asian Chicken Salad

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (76 votes)

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...
Asian Chicken Salad Recipe

9 Reviews for Asian Chicken Salad

01/19/2012
Anonymous
Incredibly delicious salad!

This was so good that my husband and I almost ate the entire recipe for dinner. We added peanuts to top it off. Can't wait to make it again!

Just the right amount of spiciness. Nice blend of tastes.
Comments
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 3 years 10 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.

Comments
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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