Asian Chicken Salad
Recipe Courtesy of Reasor's
  • 1 Large Carrot Peeled
  • 3 cups Shredded Napa Cabbage
  • 3 cups Shredded Romaine
  • 1 Red Bell Pepper, seeded, deveined, and julienned (thin strips)
  • 2 tablespoons Roughly Chopped Cilantro or Thai Basil
  • 2 cups Thinly Sliced Redbud Farms Rotisserie Chicken Breast
  • 1/2 cup Toasted Cashews
  • 1 tablespoon Black Sesame Seeds
  • Dressing:
  • 1/4 cup Toasted Sesame Seed Oil
  • 2 tablespoons Low-sodium Soy Sauce
  • 2 tablespoons Rice Wine Vinegar
  • 1/2 teaspoon Granulated Sugar
  • Salt and Pepper to Taste

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  1. For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, herb, cashews, and sesame seed. Fan chicken on top.
  2. For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Salt and pepper to taste.
  3. Pour the dressing over the salad and enjoy.
Notes: Almost any toasted nut could be substituted for the cashews. Find what suits your taste and enjoy!