My first intro to an ‘Asian’ chicken salad was in my late teens. I fell in love with all the tastes and textures. And the exotic-ness. In retrospect, this salad is probably not at all exotic…but I adore it nonetheless.
This rendition of the Asian chicken salad one is one of my staples. I usually have pretty much every ingredient on hand and it’s perfect for lunch or dinner. Once in a while, I throw in some of those crunchy chow mein noodles…again, totally Americanized. But really, truly, yum. You can find healthier, even gluten free versions of these noodles in many supermarkets.
Experiment with your veggies, but keep them on the crisp side…snow peas are delicious, broccoli slaw, thinly sliced radish. You can also sub canned mandarin oranges for the fresh ones, but make sure they’re packed just the juices, no extra sugar. They’re so sweet naturally it’s totally unnecessary!
One last thing, this salad is like the fastest dinner ever if you do yourself a favor and pick up a rotisserie chicken. Ten minutes and you’re ready to dig in – five if you’re a fast veggie chopper (watch those digits!).