Layered Asian Salad

Ingredients

Layer the following ingredients in a 9×13, glass cake pan in the order listed:

  • 2 large chicken breasts, cooked, completely cooled, cubed
  • 1/2 cup well-drained pineapple tidbits
  • 2 cups shredded cabbage
  • 1 and 1/2 cups to 2 cups julienne carrots
  • half of the Asian Peanut Dressing (recipe below)
  • 2 sliced green onions + green tops
  • 1/2 cup chopped celery
  • 2 more cups shredded cabbage
  • 8 oz. water chestnuts, well-drained and coarse chopped
  • 2 more sliced green onions + green tops
  • the other half of the Asian Peanut Dressing (recipe below)
  • 1/2 cup to 1 cup dry roasted, lightly salted peanuts
  • 1 cup crunchy chow mein noodles
  • 1/4 cup coarsely chopped, fresh cilantro leaves
  • 2 fresh clementines, peeled and sectioned (Don’t use canned Mandarin oranges)
  • 2 Tablespoons toasted sesame seeds
  • 1/3 cup chopped, sweet, red bell pepper

For the Asian Peanut Dressing (use all of it for this salad recipe):

  • heaping 1/2 cup real mayonnaise
  • heaping 1/2 cup creamy peanut butter
  • 1/4 cup honey OR sugar
  • 2 large cloves garlic, minced
  • 2 Tablespoons peeled, finely grated, fresh ginger root
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon sriracha hot sauce (or your favorite hot sauce)
  • 1 Tablespoon lite soy sauce
  • 1/4 teaspoon cayenne pepper (or to taste)

Whisk all in a large bowl until smooth.

Extra condiments (optional):

  • Sriracha hot sauce (for drizzling over individual salad slices)
  • Teriyaki sauce (for drizzling over individual salad slices)

Source: Chin Deep

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