Asian Chicken Asparagus Salad

by Cindy Suelzle on May 11, 2015
Cindy Suelzle
(6)
Overall Rating: 5/5 | Kids Rating: 5/5

Description:

So "fresh" and flavourful. Perfect as a side dish or a main course. The second time I made this I ran out of FD Asparagus (never again I swear) and had to run to the grocery store for some store bought 'fresh'. One could hardly tell the difference in the finished product.

Serves: 8

Prep Time: 20 min

Cook Time: 0 min

Total Time: 20 min

Total Time:
Prep Time:
Cook Time:
20 min
20 min
0 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Salad

Dressing

  • 1/3 c. Canola Oil
  • 1/3 c. Apple Cider Vinegar
  • 1/3 c. Soy Sauce
  • 1 1/2 tbsp. honey
  • 1 tbsp. Garlic minced or 1 large clove minced
  • 1 1/2 tsp. Ground Ginger
  • 1/2 c. Peanut Flour (Discontinued) (rehydrate in 1/3 cup or so of dressing liquid, cream like you're making icing. Then add to dressing.
  • 1 tsp. Black Pepper


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Directions:

  1. Rehydrate chicken in 1 cup water and chicken bouillon aprox 15-20 minutes. Add a little more water if needed. The bouillon to water ratio is a little strong but we're looking for 'punch'.
  2. Rehydrate asparagus and peppers in 3/4 cup water for 2 or 3 minutes. The water amount will not be completely sufficient, but relax, the salad dressing will do the rest - with a very flavourful result.
  3. In large serving bowl, combine chicken, asparagus and peppers. Toss lightly.
  4. In medium bowl, whisk all dressing ingredients (NOT the green onions or sesame seeds). Pour over top chicken and vegetables. Toss to coat.
  5. Sprinkle green onions onto salad and lightly toss again.
  6. Letting it sit for 5 minutes before serving will allow flavours to mingle and chicken and veggies to absorb some of the dressing.
  7. Serve in a beautiful bowl.
  8. Sprinkle sesame seeds over top

Serving Suggestions

  1. Serve alone as a side dish, or over a bed of chopped green lettuce, or chopped bok choy or curly chinese cabbage.
  2. Serve over a bowl of fine long noodles (maybe angel hair, vermicelli, even linguine in a pinch) for a full bodied main dish.