Asian Chicken Salad
Grab a rotisserie chicken at the store to make this meal even easier to put together!
Ingredients
Salad
- 1 pound cooked chicken shredded or chopped (I use rotisserie)
- 3 cups bow tie pasta (half of the box) cooked
- 1/2 cup sliced almonds toasted
- 2 heads romain lettuce chopped
- 1 cup cucumber chopped
- 1/2 cup green onion chopped
- 15 oz can of mandarin oranges drained
Dressing
- 1/3 cup rice vinegar
- 1 tbsp soy sauce
- 2 tsp ginger paste
- 1 tbsp honey
- 1/4 cup olive oil
Instructions
Salad
- Shred rotisserie chicken or cook chicken breast in a skillet and chop.
- Cook the bow tie pasta following the directions on the back of the box. Drain and set aside.
- Heat a small skillet over medium-high heat. Add sliced almonds, cooking for about 5 minutes, mixing every minute until they start to brown and smell nutty. Set aside.
- In a large bowl, mix together chopped lettuce, cucumber, green onion, mandarin orange, pasta, chicken, and almonds.
- Pour dressing over the salad, toss, and serve. Only dress the portion of salad you are going to eat!
Dressing
- Whisk the rice vinegar, soy sauce, ginger, honey, and olive oil.
- Use on the salad immediatley or save in the fridge for later.
Notes
I like to use rotisserie chicken for this salad but you can easily grill or sauté chicken breast and chop it up to use.
To save leftovers I keep the toasted almonds in an airtight container and keep the dressing on the side to keep the lettuce fresh and almonds crunchy when you eat it the next day.