Things You'll Need:
- 2 chicken breast
- 1 head romaine less
- 1/2 cucumber
- 1 red bell pepper
- 1 carrot
- 1/4 sliced almonds
- 1 recipe Asian vinaigrette
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Step 1
Bake chicken with salt pepper and canola oil at 400 degrees until cooked through and juices run clear. Let cool completely and shred the chicken going with the grain. You can buy a precooked roasted chicken from the store and shred it. It will not be as healthy but it will save time. Toast almonds in the oven at the same time as chicken. Be careful they will burn quickly.
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Step 2
Cut romaine into ½ inch thick strips. Clean in salad spinner and let dry all the way. If there is any water it will make the dressing runny.
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Step 3
Cut the bell pepper and cucumber into 1/8 to ¼ inch strips. Peel carrot. Once the carrot is peeled use peeler to peel strips into you salad bowl. This makes great thin pieces without having to cut the carrot.
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Step 4
Mix all ingredients in bowl with dressing. This chicken salad goes good with my recipe for Asian vinaigrette.
Comments
LilacGirl said
on 2/13/2009 Delicious and easy to prepare too. What could be better? Thanks for sharing this recipe.
elyria said
on 2/4/2009 I love salads, thank you for sharing!
wordstock said
on 1/22/2009 This is a favorite that I never make at home. Thanks for the recipe.
goodselfme said
on 1/21/2009 Sounds wonderful. definitely a 5* recipe.
530shasta said
on 1/17/2009 Yum, I love asian cuisine. 5*