Lynette's Asian Chicken Salad
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By Lynette McWilliams
Lynette's Asian Chicken Salad
This is the more upscale version of a salad I would make as an alternative to fast food for my family when the schedule was tight. Then I used a supermarket cooked chicken, a bag of salad and some pre-cut or canned ingredients. Then I used prepared Asian salad dressing, but I later developed this to replicate a local restaurant. It didn't quite replicate it, but it got me raves.
Updated at: Thu, 17 Aug 2023 04:43:49 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
7
Low
Nutrition per serving
Calories792.4 kcal (40%)
Total Fat69 g (99%)
Carbs21.9 g (8%)
Sugars10.5 g (12%)
Protein25 g (50%)
Sodium438.6 mg (22%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the salad
2 cupsRomaine lettuce
torn into small pieces
1 cupiceberg lettuce
torn
2Pickling cucumbers
halved and sliced
1 cupbaby corn
sliced
4scallions
sliced
2 ½ cupschicken
cubed
1 cupbean sprouts
½ cuproasted peanuts
15 ozcan Mandarin orange slices
drained, but reserve the light syrup
For the dressing
Instructions
Step 1
Combine all the ingredients together for the salad.
Step 2
Blend together the ingredients for the dressing. Different types of peanut butter may affect the consistency of the dressing as well as the amount of blandness it conveys against the spicier elements. The reserved liquid from the oranges may help, but you might want to adjust the balance for your taste as well.
Step 3
If making this for guests I generally leave the peanuts and the dressing on the side, since peanut allergies are so common and serious. In that case I offer Ken's Steakhouse Asian sesame as an alternative.
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