A great spring salad that captures the best Asian flavors and enhances them with tasty dressing and chicken breast.
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Ingredients: |
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2 tbsp. |
Cooking oil |
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1 tbsp. |
Sesame oil |
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6 - 8 oz |
Chicken Breast (1 each serving) |
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Salt and pepper - to taste |
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2 cups |
Mixed Greens, washed |
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1/2 cup |
Napa Cabbage, chopped |
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1/2 each |
Asian Pears, skin on, sliced |
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1/4 each |
Red Bell Pepper, sliced, seeded |
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1/2 each |
Red Onion, sliced |
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1 each |
Carrots, sliced |
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2 each |
Red Radish, sliced |
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1/4 each |
Cucumber, sliced, skin on, no seeds |
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1/4 cup |
Crispy Asian Noodles or Won Tons, fried, sliced thinly |
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1 tsp. |
Sesame Seeds, roasted |
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2 tbsp. |
Scallions, washed, sliced |
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1 tbsp. |
Cilantro, washed, picked, leaves only |
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4 fl oz. |
Hidden Valley Sesame Oriental Dressing |
Instructions:
- Heat a saute pan with both oils on medium high heat
- Preheat oven to 350°F. Season the chicken with salt and pepper and lightly brown evenly in sauté pan
- When chicken is lightly browned, place pan in oven and roast until cooked through. Allow the chicken to rest and then chop or pull warm, reserve.
- Prepare all remaining items for the salad and combine all in a bowl.
- Toss the chicken and salad with the Oriental Dressing and coat well. Place in the center of the plate.
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