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Asian Chicken Salad

A light and fresh meal that takes minutes to prepare!

Spring is fast approaching. With that comes warmer weather and lighter meals. It's time to make our last stew, soup and favorite casserole and move onto the dishes we've missed over this long winter season. 

This Asian Chicken Salad is one of my favorites.  It's light and fresh, while providing lots of flavor, from the toasted almonds, chopped scallions, carrots, and Asian rice noodles to the wonderfully flavored dressing.

This quick and easy weeknight meal takes little time to prepare. It requires minimal prep work and minutes to toast the almonds and cook the chicken.  It's a convenient dinner recipe to have on hand when you're short on time.

While providing a quick, easy, and nutritious meal for your family, this Asian Chicken Salad is full of wonderful Asian inspired flavors your family will love.

Recipe Tips
When looking for your ingredients, check the international aisle as well as the condiments and dressings aisle for the rice wine vinegar, sesame oil and Asian rice noodles.

Asian Chicken Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients


Salad
1 package salad mix (Spring Mix)
2 chicken breasts, grilled and cut into 1 inch thick slices
1/4 cup chopped scallions
1/2 cup grated carrots
1 cup slivered almonds
1 cup Asian rice noodles

Dressing
3 tablespoons honey
1 teaspoon spicy mustard
2 tablespoons rice wine vinegar
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise

Directions


Preheat your oven to 350 degrees. Spread your slivered almonds on a cookie sheet and bake for 7-8 minutes or until golden.

Meanwhile, chop your scallions and grate your carrots. Rinse and spin dry your lettuce.

Grill your chicken and let it sit for 5 minutes.  Once slightly cooled, cut into 1 inch thick slices.

To prepare your dressing, combine your honey, mustard, rice wine vinegar, sesame oil, salt, pepper, and mayonnaise in a small bowl. Whisk until smooth and blended.

Plate your lettuce and drizzle with salad dressing. Toss to coat. Then top with your scallions, carrots, toasted slivered almonds, Asian rice noodles, and sliced chicken. Serve and enjoy!

If you like this recipe, visit Sprinkles of Parsley for more of my recipes and step by step tutorials!

S10 March 19, 2011 at 10:57 AM
This looks great! However, I am a bit confused as to what type of 'Rice Noodles' the recipe calls for. Are these the fried and dried chow mein type noodles or are these the fresh cooked in water lo-mein type of rice noodles? The recipe only says to add them without any further description and the photos do not show this ingredient either. Thank you for the clarification and this recipe!
Chelsea Castor March 19, 2011 at 12:25 PM
Great question! These aren't the lo-mein noodles. I used China Boy brand Rice Noodles. They are the same as Chow Mein Noodles except they're lighter made with a blend of wheat and rice flours. Either Rice Noodles or Chow Mein Nooldes will work. No preparation is needed- just sprinkle them on your salad with the rest of your ingredients. Hope that helps!
S10 March 19, 2011 at 09:10 PM
Thanks Chelsea for clarrifying! I had seen a recipe for Korean Beef Salad where a reader said a local Korean Restaurant serves this salad over Soft Asian Cooked noodles.The dry noodles add a good crunchy element.Thanks Chelsea! I enjoy your articles in the Patch. Likes your Minestrone soup too! Keep up the good work! :-)

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