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Asian Chicken Salad

I have tried to cook more vegetables this week….you know, preparing for the season of shorts and tanktops…..
This salad was INCREADIBLE! I made a few changes (I will note them). I think I could have eaten my body weight of it! ….but that would have defeated the “healthy purpose” of the salad.

•YIELD: 6 servings (serving size: about 1 1/2 cups)



•2 1/2 cups shredded cooked chicken breast (about 1 pound) * I used canned chicken. It’s good, moist and easy!

•3/4 cup finely chopped celery

•1/2 cup chopped sugar snap peas

•1/2 cup chopped red bell pepper

•1/4 cup finely chopped onion

•1 (10-ounce) package angel hair slaw

•1 (8-ounce) can sliced water chestnuts, drained


•1/4 cup cider vinegar

•1/4 cup rice wine vinegar

•2 tablespoons sugar

•1 teaspoon salt

•2 teaspoons low-sodium soy sauce

•1/4 teaspoon garlic powder

•1/4 teaspoon freshly ground black pepper
* I also put in sesame oil, extra soy sauce, and extra sugar

•Remaining ingredients:

•1/4 cup slivered almonds, toasted

•1 teaspoon sesame seeds, toasted


•To prepare slaw, combine the first 7 ingredients in a large bowl.

•To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

* My husband and daughter ate it on bread the next day with mayo.


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  1. Hi Katie,
    Wow, that salad sounds awesome. Am sure gonna have to try it.
    Have a great weekend,
    Blessings, Nellie

  2. This sounds fantastic! I love Asian inspired salads. Come on over and link it up to Hunk of Meat Monday !

  3. Why is it with healthy salads we want to eat twice as much because its healthy! Looks delicious 🙂

  4. Mmm, that looks so delicious! My husband is always asking for Asian dinners and I never know what to make . . . definitely going to try this! Thank you!

    Rachel @ Maybe Matilda

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