Asian Chicken Salad
I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once – Meals all Week class at Glastonbury High School.
This is also a great Paleo recipe and Gluten Free! Enjoy
Ingredients
- 1 large carrot, peeled and julienne
- 2 cups nappa cabbage, thinly shredded
- 2 cups romaine lettuce, thinly shredded
- 1/2 red bell pepper, thinly sliced (about 1/2 cup)
- 2 cups left over roasted chicken
- 2 tablespoons fresh mint leaves
- 1/2 cup slivered almonds, toasted
- 1 tablespoon toasted white or black sesame seeds
Directions
Prepare a large serving platter
Add carrots, cabbage, lettuce and bell peppers. Lightly toss ingredients together.
Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.
Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet in a preheated oven of 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.