Jun 23, 2012

New Recipe: Asian-style Chicken Salad

I don't know if I've shared a recipe since the 8-week Experiment, and I think part of that is that the 8-week Experiment kind of drained me from wanting to share recipes, even though I have tried some great new recipes since then. Well, tonight I made a new, good, summer pasta salad. I took this recipe, and this recipe and made my own!

Asian-style Chicken Salad
1-16 oz package pasta (I used trio Italiano because that's what I had)
3 spears celery, biased cut
3 green onions
shredded chicken (about 1 lb, I think . . . we had some already shredded in the freezer)
fresh parsley (I actually think that I will leave this out next time, but it was a good way to use some of the parsley in our garden)
wonton strips (I used the precooked ones from the grocery store--they were in the produce aisle next to the salads)
lettuce (I used about half a head of iceberg since I had it in the fridge anyway)
Asian salad dressing (I used Kraft Asian Sesame Seed Dressing and Marinade)

Put everything except wonton strips and lettuce together at least 2 hours before dinner to let the flavors blend. When you are ready to serve, put in lettuce and wontons. You might also want to put on more dressing.

1 comment:

  1. This looks delicious! I have had a similiar salad that also had dried cranberries in it. Yum!