tasty tuesday ~ asian chicken salad...

Since we are on a role with all things chicken, I thought I would share one of the best salads I have come across in awhile. You can never go wrong with Paula Deen in my house. She is the Queen of all things southern whose recipe lists begin and end with butter. 

Not so with our fair salad. 

This sweet/tangy/crunchy little number is just what the doctor ordered for a hot summer afternoon. And it's pretty darn healthy as well. No muss no fuss and TONS of flavor. I used leftover chicken from dinner the night before. My guys gobbled this up and barely left enough for lunch the next day. There's a little bit of this and a little bit of that which can all be found at the grocery store OR the farmer's market. That makes this recipe a keeper for years to come.

Asian Chicken Salad

adapted from Paula Deen Magazine May 2012

Ingredients:

8 cups chopped romain lettuce

2 cups shredded cooked chicken

1 red bell pepper, seeded and cut into strips

1 Granny Smith apple, cored and cut into strips

1 (8 1/4 oz) can mandarin oranges, drained

1 cup crispy rice noodles

1/4 cup chopped green onion

1/4 cup sesame oil

1/4 extra virgin olive oil

1/4 cup rice wine vinegar

2 limes, zested and juiced

2 tablespoons sugar

1 teaspoon salt

Directions:

In a large bowl place, lettuce, chicken, bell pepper, apple, mandarin oranges, rice noodles, and green onion, tossing gently to combine.

In a medium bowl, whisk together sesame and olive oil.  Slowly add rice wine vinegar, whisking to combine.  Add lime zest, lime juice, sugar and salt, whisking until well combined.  Pour desired amount of dressing over romaine mixture, tossing gently to coat, serve immediately.