Asian Chicken Salad

AuthorKathy Oliva!DifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

This recipe for an Asian Chicken Salad can be made as an appetizer or an entree. Filled with vegetables and dressed with a sweet and slightly spicy vinaigrette. It takes a bit of prep work but it can be made before hand and taken to work or school for a healthy and delicious on the go salad!
Asian Dressing
 1 tbsp low sodium soy sauce
 ½ tsp rice wine vinegar
 1 tsp Bee Hollow Farms Local Honey
 ½ tsp minced serrano pepper (this adds spice to the dressing and is optional)
Salad Ingredients
 1 cooked chicken breast, sliced
 1 package or head of romaine lettuce
 ½ red bell pepper, sliced into thin strips
 ½ cup julienne carrots (easiest to buy the pre-packaged carrots already sliced)
 ½ cup snow peas, ends cut off
 ½ cup grape tomatoes, halved
 ½ cup broccoli florets cut into small bite sized pieces
 ¼ cup mandarin oranges, drained
 ½ cup wonton strips
  cup almond slices

1

Lets start off with the chicken! You can cook this before hand and keep in the fridge if desired. Season both sides with salt and pepper. Add a drizzle of Extra Virgin Olive Oil to your pan and cook thoroughly, about 10 minutes per side.

Set aside for later.

2

Prepare all of the salad ingredients!

3

Next is the dressing. Whisk the Olíva! UP Extra Virgin Olive Oil, the Olíva! Toasted Sesame Seed Oil, the Serrano Honey Vinegar, rice wine vinegar, and Bee Hollow Farms Local Honey until fully combined. Season with salt & pepper.

You can add the minced serrano peppers for an additional spice.

4

Mix all of the salad ingredients into a large bowl. Drizzle the dressing over the salad until completely coated, and serve with chilled or warm chicken.

Top with the wonton strips and sliced almonds.

Enjoy!

Ingredients

This recipe for an Asian Chicken Salad can be made as an appetizer or an entree. Filled with vegetables and dressed with a sweet and slightly spicy vinaigrette. It takes a bit of prep work but it can be made before hand and taken to work or school for a healthy and delicious on the go salad!
Asian Dressing
 1 tbsp low sodium soy sauce
 ½ tsp rice wine vinegar
 1 tsp Bee Hollow Farms Local Honey
 ½ tsp minced serrano pepper (this adds spice to the dressing and is optional)
Salad Ingredients
 1 cooked chicken breast, sliced
 1 package or head of romaine lettuce
 ½ red bell pepper, sliced into thin strips
 ½ cup julienne carrots (easiest to buy the pre-packaged carrots already sliced)
 ½ cup snow peas, ends cut off
 ½ cup grape tomatoes, halved
 ½ cup broccoli florets cut into small bite sized pieces
 ¼ cup mandarin oranges, drained
 ½ cup wonton strips
  cup almond slices

Directions

1

Lets start off with the chicken! You can cook this before hand and keep in the fridge if desired. Season both sides with salt and pepper. Add a drizzle of Extra Virgin Olive Oil to your pan and cook thoroughly, about 10 minutes per side.

Set aside for later.

2

Prepare all of the salad ingredients!

3

Next is the dressing. Whisk the Olíva! UP Extra Virgin Olive Oil, the Olíva! Toasted Sesame Seed Oil, the Serrano Honey Vinegar, rice wine vinegar, and Bee Hollow Farms Local Honey until fully combined. Season with salt & pepper.

You can add the minced serrano peppers for an additional spice.

4

Mix all of the salad ingredients into a large bowl. Drizzle the dressing over the salad until completely coated, and serve with chilled or warm chicken.

Top with the wonton strips and sliced almonds.

Enjoy!

Asian Chicken Salad

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