Asian Chicken Salad

 

ASIAN CHICKEN SALAD 

Cook's notes: A light salad filled with tons of flavor and lots of crunch with an Asian flair sure to please your palate. It's a summer winner of a dish. Ingredients can easily be increased for more servings. A packet of dressing in the Thai Fresh Express Chopped kit can be used but then you'll miss out on the amazing peanut dressing posted. Marinating the chicken in 1-1/2 cups of buttermilk for one hour beforehand ensures a juicier piece of meat. A rotisserie chicken can be used as a timesaver.  Serve the salad with a loaf of warm crusty bread.  

Recipe adapted from Damn Delicious

Salad Ingredients:

• 2 large chicken breasts
• 1 bottle of PF Chang's Kung Pao Sauce (use only what's needed to baste the chicken during grilling) 
• 2 cups from a package of chow mein noodles   
• 2 cups chopped Romaine lettuce 
• 2 cups from a package of Fresh Express Chopped Kit Thai 'N' Cashews
• 1 can 11 oz. mandarin oranges, drained
• 4 green onions, diced
• Optional adding in 3/4 cup cashews 

Peanut Sauce Ingredients:

• 5 tablespoons creamy peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1-1/2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 large garlic clove, minced
• 3/4 cup warm water

Directions:

• Grill chicken and let the meat rest for 10 minutes covered with foil before slicing.
• Mix all the salad ingredients.
• In a blender blend peanut sauce until smooth. Add more warm water if needed. 
• Use a spatula to remove peanut sauce from the blender to a small dish.   
• Drizzle peanut sauce over the salad.

  

  Lastly, adding in sock humor to start off your weekend