Japanese Style Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 3 cups cooked, boneless, skinless Chicken breasts
- 8 ozs fresh Asparagus (rinsed and trimmed)
- 4 scallions (rinsed; trimmed and sliced into rings)
- 8 Radish (rinsed; trimmed and sliced)
- 1 large, red Bell pepper (rinsed; trimmed and cut into strips)
- 3 cups canned Pineapple (packed in juice; drained; juice reserved)
- For Teriyaki Dressing
- 2 Tbsps Rice vinegar
- 2 Tbsps vegetable oil
- 2 Tbsps reserved Pineapple juice
- 1 ½ Tbsps soy sauce
- 1 tsp brown sugar
- 1 tsp ground cilantro
- 2 cloves garlic cloves (peeled and minced)
- 1 tsp sesame oil
- ½ tsp hot Chili oil
Preparation steps
1.
Cut cooked chicken into bite-size pieces.
2.
In a pot of boiling water, blanch asparagus for 1 to 2 minutes, or until tender crisp and rinse under cold running water. Drain thoroughly and cut into bite-size pieces.
3.
In a large bowl, combine chicken pieces, asparagus, green onions, radishes, red pepper strips and pineapple chunks. Set aside.
4.
For Teriyaki Dressing:
5.
In a small bowl, whisk all dressing ingredients together.
6.
To Serve:
7.
Drizzle dressing over chicken and vegetable mixture, toss to mix. Chill in the refrigerator for at least one hour. Divide between plates and serve.
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