Multi-layered Asian Salad Recipe

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Multi-Layered Asian Salad

April Arnold


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 :-).

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1 Hr


20 Hr


No-Cook or Other


1 bag(s)
cabbage, shredded
1/2 bag(s)
carrots, chopped
5 stalk(s)
green onions
1/2 c
jalapeno peppers
1/2 c
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
2 Tbsp
chili powder
1 tsp
curry powder
1 c
cilantro, fresh

Directions Step-By-Step

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.
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.
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.
Serve immediately or chill for later :-).

About this Recipe

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