Tried a new salad I found on Pinterest from the Pinch of Yum blog. Of course I didn’t follow it exactly except for the Vinaigrette. The dressing had a nice little bite to it from the chili and wasabi paste, but it didn’t overwhelm. Instead of Chinese cabbage I used a mix of romaine lettuce and plain old American cabbage. I wasn’t sure my son would enjoy just the cabbage so tried to make it more to our taste.
Asian Chicken Salad with Sesame Chili Vinaigrette
– adapted from a Pinch of Yum
2 boneless, skinless chicken breasts, baked with favorite seasonings
1/2 head cabbage, shredded
1 head romaine lettuce, torn into bite sized pieces
1 cup frozen peas
2 large carrots, shredded
1 large cucumber, diced
1 red bell pepper, chopped into 1 inch pieces
1/2 cup chopped green onion
1/2 cup fresh cilantro, roughly chopped
1/2 cup sweet chili garlic sauce
6 Tbls honey
5 Tbls sesame oil
3 Tbls vinegar
4 Tbls lime juice
2 tsp wasabi paste
Make the dressing. Whisk dressing ingredients until well mixed. Chill for an hour.
Bake the chicken breasts with your favorite seasonings. Cook and then chop into bite size pieces. Cook the peas according to package directions. Drain and let cool slightly. You can probably use them thawed in the salad.
Combine the chicken, cabbage, peas, carrots, cucumbers, red pepper, onions and cilantro in large bowl. Toss to combine. Cover and chill for an hour.
Pour dressing over salad and toss well. Garnish with extra cilantro or peanuts. Makes about 8-10 (1-cup) servings.