Leap Day Do Over – Asian Chicken Salad

The older I get, the more I appreciate a do over.  I am a fairly competitive person by nature and in my younger days, it was important to get things right the first time.  I like to think I’ve mellowed over the years am more able to go with the flow.  At the very least I can say it’s something I’ve been pursuing. (my family could probably give you a more accurate idea of how I’m doing, but no need to bother them.)

The regular technical challenges of writing a blog as a “woman of a certain age” have been a lesson in do over’s for me.  This Asian Chicken Salad is a perfect example.

Somehow after I posted it in August, both the post and recipe disappeared into cyber space.  Now, I’m completely open to the idea that it was operator error, but it still seems odd that this was the only one – thankfully!

I made the Asian Chicken Salad again for a lunch I catered last week and it was a huge hit.  I knew then that it was worth the time and effort to re-do the recipe and share it with you again.  I hope you love this crunchy, delicious and flavorful salad too.  It’s perfect for dinner and the leftovers make a fabulous lunch.

Given that it’s leap day, I’m taking it as a sign that I’ll only have to perform do-over’s once every four years – Hey a girl can dream, right?

Asian Chicken Salad

This crunchy, flavorful salad is a wonderful addition to your recipe box. I love to make it for dinner and we all take the leftovers for lunch.

Servings 4 people

Prep Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

The Fabulous Dressing

• 2 tablespoons rice vinegar or apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons sesame oil
• 1 clove garlic crushed
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1/4 cup vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

The Asian Chicken Salad

• 2 cups cooked chicken breast a rotisserie chicken works great
• 1 large napa cabbage
• 1 large red pepper or orange, or yellow
• 2 large carrots or a small bag of shredded carrots
• 1 bunch scallions
• 1 bunch cilantro optional
• 1/4 cup toasted peanuts

Instructions

• I love to use my handy-dandy immersion blender with this salad dressing recipe - it's fast, easy and a breeze to clean up. If you don't have one, a regular blender works beautifully
  
• Place all of the salad dressing ingredients into a blender or immersion blender container
  
• Blend the dressing until it's completely blended and smooth. Taste and adjust the seasonings
  

Make the salad

• Grab the napa cabbage. You can find napa cabbage at your local Asian market or large grocery store. If you can't find one, use romaine lettuce or regular cabbage
  
• Cut the thick end off the napa cabbage and then into thick slices
  
• Chop the cabbage into small pieces and wash thoroughly
  
• Cut the red pepper into thin strips
  
• Peel and grate the carrots
  
• chop the scallions using all of the white and about half the green
  
• Chop the cilantro (if using)
  
• Place the cabbage, red pepper, carrots and scallions into a large bowl and mix to combine
  
• Add the 2 cups of cooked, shredded chicken, the chopped peanuts and cilantro to the salad
  
• Add the dressing and mix to combine
  
• Serve with your favorite gluten free bread and a fruit salad for a wonderful dinner, or pack it up for the best lunch you've had in weeks!
  

Notes

Course: Salad

Cuisine: Asian