Multi-layered Asian Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Multi-Layered Asian Salad

April Arnold

By
@Lunakeltica

The saga of this particular salad began when it was in Tex Mex form, jokingly called "The 656-Layer Salad" or whatever number we chose to use because the number of layers is constantly shifting. This version is the result of a recent experiment on my part, an experiment that proved to be tasty as well as healthy. Enjoy :-).


Featured Pinch Tips Video

Serves:

6

Prep:

1 Hr

Cook:

20 Hr

Method:

No-Cook or Other

Ingredients

1 bag(s)
cabbage, shredded
1/2 bag(s)
carrots, chopped
5 stalk(s)
green onions
1/2 c
jalapeno peppers
1/2 c
garlic
1 bag(s)
broccoli florets
1 c
red bell pepper, chopped
1 c
yellow bell pepper, chopped
1 pkg
mushrooms, fresh
1 lb
chicken tenderloins
1 bottle
asian sesame lite dressing
1/2 c
peanut butter
2 Tbsp
cumin
2 Tbsp
chili powder
1 tsp
curry powder
1 c
cilantro, fresh

Directions Step-By-Step

1
Cube chicken tenderloins and stir-fry in a half-cup of the Asian dressing along with the jalapeno, onion, garlic, curry powder, and a dash or two of salt. Add a bit of olive oil if needed.
2
Melt peanut butter in a saucepan or the microwave just enough to make it easily mixable. Stir remaining spices and Asian dressing into the peanut butter and stir until thoroughly mixed.
3
Layer the veggies as desired, pouring half of the Asian/peanut dressing over the first half of veggie layers. I do recommend using the chicken as the center layer of the salad. Layer remaining veggies and pour remaining dressing over them.
4
Serve immediately or chill for later :-).

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy