Asian Chicken Salad

I realize it is Fat Tuesday and pancakes and treats should be on the menu, however, I didn't think about it when I menu planned this week.  Besides I had a desire for something crunchy and because it isn't Junk Food Friday I went with a healthy crunch!  I'd like to give credit to Giada de Laurentiis for this recipe, but I made so many changes it truly is more my own....NOT that I would ever put myself in the same category as she!!

Asian Chicken Salad
printable recipe

2 poached chicken breasts*
1 large carrot, shaved in ribbons with a vegetable peeler
1 red bell pepper, cut into thin strips
3 c. Napa cabbage, shredded or sliced thin
3 c. shredded romaine lettuce
1/2 c. slivered almonds
1 T. sesame seeds
2 sliced green onions
1/2 c. chow mein noodles

Dressing:
1/4 c. canola oil
1 T. sesame oil
2 T. rice wine vinegar
2 T. soy sauce
1/2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. black pepper

*I poached 2 boneless, skinless chicken breasts in 3/4 c. white wine, 6 whole peppercorns and celery tops.

In a small skillet toast the slivered almonds.  Remove from pan and toast the sesame seeds in the same skillet.

In a large bowl combine the cabbage, lettuce, carrot, and pepper.

Whisk together the Dressing ingredients.

Pour over the vegetables and toss to coat.

Layer the vegetables, almonds, sesame seeds, chicken, noodles and green onions.

This certainly satisfied the need for crunch!  Almost every ingredient was crunchy!  Simple, attractive, inexpensive, healthy and really great taste, made for a perfect midweek meal!  Hmmm I may have to have a little treat (like chocolate!) in honor of Fat Tuesday though, to keep with tradition!