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Last month I had the pleasure of getting away for a quick week in the sun and everyday I had an Asian inspired chicken salad at the pool.  Today I created my own version of that lovely salad and I am sitting at my desk and going back in my mind.  Here’s to that delightful memory!

Vegetarian Option:  I often add chick peas in place of the chicken!

 

Asian Inspired Chicken Salad

Gail Pearce Elegant-Entertaining
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Prep Time 1 hour
Total Time 1 hour
Course Salad
Cuisine #Canadian
Servings 2 servings

Ingredients
  

  • 2 chicken breasts, roasted and chopped
  • 2 scallions, chopped finely
  • 1 red pepper, chopped finely
  • 1 pear, chopped finely
  • 1 Tablespoon dijon mustard
  • 3 Teaspoons sesame oil
  • 1 Tablespoon rice wine or apple cider vinegar
  • 3 carrots, grated
  • 3 cups chinese cabbage, chopped
  • 1/2 cup water chestnuts, chopped
  • 1 cup hearts of palm, thinly sliced
  • 1 cup chopped almonds, garnish
  • 1 Teaspoon sesame seeds, garnish
  • ground black pepper

Instructions
 

  • Season chicken breasts and roast in a 350 degree oven for approximately 30 minutes.  Let cool, then chop.
  • Mix together chicken, scallions, red pepper, water chestnuts, pear, dijon mustard, 1 teaspoon sesame oil in a bowl and set aside.  Season with ground black pepper.
  • In another bowl mix chopped cabbage, carrots, 2 teaspoons sesame oil, vinegar together.  Season with ground black pepper.

Assemble Salad

  • Layer the chicken salad mixture in the bottom of your bowl, container or jar.
  • Next, layer the hearts of palm slices on top of the chicken mixture.
  • Next, layer the cabbage and carrot mixture on top of the hearts of palm.
  • Top with the almonds and sesame seeds.
Keyword #asianinspiredchickensalad, #chicken, #chickensalad, #salad
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