multi-layered asian salad
(1 RATING)
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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prep time
1 Hr
cook time
20 Hr
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1 bag cabbage, shredded
- 1/2 bag carrots, chopped
- 5 stalks green onions
- 1/2 cup jalapeno peppers
- 1/2 cup garlic
- 1 bag broccoli florets
- 1 cup red bell pepper, chopped
- 1 cup yellow bell pepper, chopped
- 1 package mushrooms, fresh
- 1 pound chicken tenderloins
- 1 bottle asian sesame lite dressing
- 1/2 cup peanut butter
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 teaspoon curry powder
- 1 cup cilantro, fresh
How To Make multi-layered asian salad
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Step 1Cube 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.
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Step 2Melt 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.
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Step 3Layer 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.
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Step 4Serve immediately or chill for later :-).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Lettuce Salads
Category:
Chicken Salads
Category:
Other Salads
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
No-Cook or Other
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