Asian Chicken Chopped Salad

This Asian Chicken Salad makes a quick and easy lunch or dinner. It does not save well, unless items are separated and mixed before serving.

Serves 4

Preparation time: 10-15 minutes

Asian Dressing Ingredients:

(Makes 3/4 Cup of Dressing)

• 1/2 Cup Mayonnaise

• 1/4 Cup G Hughes SF Orange Ginger Marinade

• 1 Tbl. Lime, juiced

• Salt and Pepper, to taste

Instructions:

1.) Mix everything together in a medium sized bowl with a whisk until smooth. Taste to see if it needs more Salt and Pepper.

2.) Set aside in fridge until you’re ready to serve. Prepare Salad.

Salad Ingredients:

• 4 Cups Salad Greens (Romaine, Purple Cabbage, Spinach, Arugula or a combination of any of your choosing.)

• 3 Cups Rotisserie Chicken, rough chopped

• 3 Scallions, finely Sliced

• 1/2 Cup English Cucumber, seeded and cubed

• 1/2 Cup Dry Roasted & Salted Macadamia Nuts, rough chopped

• Asian Dressing ( Recipe at top of page)

Instructions:

1.) Chop all Vegetables, Chicken and Macadamia Nuts.

2.) Right before serving, mix everything and dressing in a large bowl.

3.) If not eating right away keep everything separate.

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