Asian Chicken Salad
Prep Time Minutes 10
Cook Time 20 Minutes
Passive Time
Servings People
| Prep Time Minutes 10 | Cook Time 20 Minutes | Passive Time | Servings People |
When you need a lighter dinner, try this amazingly flavorful chicken salad. It has a delicious dressing to keep the chicken moist and is packed with all kinds of bright veggies. Feel free to use any other veggies that you like to add color and crunch! (Adapted from Barefoot Contessa)
Ingredients
- 6 Large Chicken breasts boneless or bone in (or 6-8 cups leftover cooked, shredded)
- 2 TBS Olive oil
- salt and pepper to taste
- 1 Yellow Summer squash cut into half moons
- 1 Zucchini cut into half moons
- 2 Bell Peppers thinly sliced (I like to use brightly colored peppers)
- 5 Scallions chopped finely
- 1 TBS Sesame seeds
Dressing
- 1/2 Cup Vegetable oil
- 1/4 Cup Apple cider vinegar
- 3 TBS Soy sauce
- 1 1/2 TBS Dark sesame oil
- 1 TBS Honey
- 1 Clove Garlic grated on a microplane
- 1/2 teaspoon Fresh Ginger grated on a microplane
- 1/4 Cup Peanut butter
- salt and pepper to taste
- 1/2 teaspoon Fresh Ginger grated on a microplane
- 1/4 Cup Peanut butter
- salt and pepper to taste
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Ingredients
Dressing
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- Preheat the oven to 350 degrees.
- Place the chicken breasts on a sheet pan and rub with olive oil and sprinkle with salt and pepper. Roast for 15- 20 minutes, until the chicken is just cooked. Set aside until cool enough to handle and then shred the chicken in large bite-sized pieces. (You can also make this with leftover cooked chicken you have around the house)
- Combine the cut chicken and vegetables (yellow squash, zucchini and peppers – or whichever veggies you are using) in a large bowl.
- Pour all of the dressing ingredients into a glass jar with a lid. Cover and shake until well combined.
- Pour the dressing over the chicken and vegetables. Add the scallions and sesame seeds and season to taste.
- Serve cold or at room temperature.
