DiAnn’s Healthy Asian Salad
On a girls’ night in, or more specifically an Alpha night, I was pleasantly surprised by DiAnn’s Healthy Asian Salad! It was so light and tasty, I had to have the recipe! Fortunately, DiAnn was nice enough to share it with me. The following recipe is DiAnn’s; however, I added some shredded grilled chicken for more protein and adjusted a few of the measurements to my own taste. This salad keeps well for several days in the fridge. A great tip (I think) is not to toss the whole salad with the dressing – use it serving by serving. This way, you won’t “over dress” and you can reserve some of the dressing for leftovers. When I make leftovers for work, I pull out my mason jars. I cover the bottom of the jar in dressing and fill the rest of the jar with salad. This way, my salad doesn’t get soggy. When lunch time rolls around, I dump the entire contents of the jar in a bowl and toss. Voila!
*to crush, pounded the ramen, while in the original packaging with a mallet. They crushed pretty good this way :-)
1. Combine sesame seeds, ginger powder, and garlic powder into a rub.
2. Coat the chicken breasts with the rub.
3. Grill the breasts on medium-high heat for 6-8 minutes a side depending on thickness. Chicken is done when the meat is white all the way through.
4. Remove from grill when done and shred the breasts using forks.
5. Preheat oven to 350.
6. Combine all ingredients of the salad and refrigerate.
7. Combine all of the topping ingredients on a cookie sheet and bake for about ten minutes. Check on them after about 7 minutes, you don’t want them to burn (almonds should be slightly brown when done). The almonds will continue to cook after you remove them from the oven.
8. Combine all dressing ingredients and place into a container suitable for pouring.
9. After the topping is cooked and the meat is shredded, get the salad from the fridge.
10. Toss the salad with topping and the shredded chicken.
11. Dress each serving individually and enjoy!