Alright, so this is probably isn't authentic Asian chicken salad, but it's got good Asian flavors in it. There's sesame oil, ginger, soy sauce, water chestnuts and lots of other Asian style goodness. I had a wrap a couple weeks ago from a deli with salad like this in it, and I finally had a chance to try it out this weekend and get it down on paper. Well, not really paper. If we went 10 years in to the past, it would be paper, but not anymore. I've got my trusty lap top in the kitchen, so I got it down in a word document, lol. Ahhh, technology. I don't have a recipe box crammed with loose clippings of paper anymore. I've replaced that box with e mail accounts crammed with saved recipes and web links! Much more organized, right? *insert rolling eyes here*
So here's the recipe and a photo. Be nice, I'm still learning the whole digital photography thing. My husband bought me a really great (and expensive, but that's another story) camera a few months back, and he says I need to use it more, or else! hahaha.
Asian Chicken Salad
I had an Asian chicken wrap sandwich the other day that inspired this recipe. It's delicious! And not too bad for you, there's only 1/4 cup of mayo in it. These are the measurements I used, but as with any chicken salad, everyone has their favorite ways and different tastes, so use these as a guideline, and add more if you like. Try having this in a wrap with fresh spinach leaves, and take it from there--use your imagination.
* 1 whole boneless chicken breast, cooked and cubed
* 1/4 cup pineapple pieces (canned, in juice), drained
* 2 TB dried cranberries
* 1 tsp soy sauce
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/2 tsp sesame oil
* 1/8 tsp ground ginger
* 1/8 tsp garlic powder
* 1/4 cup chopped water chestnuts
* 1/4 cup grated carrot
* 2 green onions, sliced
* 1/4 cup mayonnaise
1. In a medium bowl, toss all ingredients in and mix well.
2. That's it, you're done!
For a printable version of this recipe, click here.