We’ve had an unusually warm Spring in Oregon, and I can’t bring myself spend the evenings inside cooking dinner. That means we’ve been eating lots of salad and no bake meals. Over the weekend I pre-cooked a bunch of boneless, skinless chicken breasts to use throughout the week. I’ve used the chicken in a variety of ways, including Chicken Salad in an Avocado and most recently, Chinese Chicken Salad with homemade asian vinaigrette. With macadamia nuts, of course. Because by now you know that I can’t avoid bringing tropical to the table.
This chinese chicken salad is the perfect recipe because it works as either a side salad or an entree. And maybe I’m just a texture person, but I can’t get enough of all the crunch: the fresh veggies, crispy romaine lettuce, salty mac nuts and chow mein noodles mixed in. It’s totally a flavor sensation!
Tropical Chinese Chicken Salad
2013-05-14 19:21:46
Serves 2
Salad
2 bunches romaine lettuce, chopped
1 cooked chicken breast, shredded
1 carrot, cut into matchsticks
1 celery, cut into matchsticks
¼ cup macadamia nuts, coarsely chopped
1 T cilantro, chopped
2 scallions, diced
1/4 cup chow mein noodles + extra for garnish if desired
Asian Vinaigrette
1 1/2 T rice vinegar
1 ½ T soy sauce
1 ½ T honey
1 T sesame oil
½ tsp minced garlic
1 tsp toasted sesame seeds
Instructions
Cut lettuce into bite size pieces. Add to bowl along with chicken, carrot, celery, macadamia nuts, scallions and cilantro. Make salad dressing by whisking all ingredients together. Toss into salad, and sprinkle wand fried chow mein. Serve immediately.
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