ASIAN CHICKEN SALAD
serves 6
This salad got it’s inspiration from the popular salads at Marshall Fields and Nordstroms
1 store bought plain roasted chicken
12 cups mixed salad green of choice,i like, bibb, red leaf, romaine, and baby spinach
1 red onion sliced into very thin rings and then halved
1 small can water chestnuts, drained, rinsed , chestnuts cut in quarters
6 scallions trimmed of the dark green cut into 1/8 inch rings
1 cup carrots julienned
1 red pepper, cut into a small dice
1 small can mandarin oranges drained or 1-2 clementines when in season, sectioned
6 slices cooked bacon, crumbled
3 dozen pea pods on the smallish size
black sesame seeds
Assembling the salad :Shred the chicken meat, discarding any fat and gristle, into bite sized pieces. Set aside.
In a large, wide rimmed salad bowl, add the greens and the rest of the ingredients, saving the chicken for last. Toss everything well.
Pour about 1/2 cup of the dressing around the rim of the bowl, not directly onto the salad. Toss until everything is coated. Add more dressing as necessary. It’s better to under dress at first.
