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Asian Chicken Asparagus Salad
By · 8 servings
20m prep time
cook time
by Cindy Suelzle
So fresh and flavorful. Perfect as a side dish or a main course. One time I made this and ran out of FD Asparagus (never again) and had to run to the grocery store for some store bought. No one could hardly tell the difference.
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Ingredients
- 3 c. THRIVE Seasoned Chicken Slices
- 1 c. Water
- 2 tsp. THRIVE Chicken Bouillon
- 4 c. THRIVE Asparagus
- 1/2 c. Water
- 2 c. THRIVE Red Bell Peppers
- 1/2 c. Water
- 1 c. THRIVE Green Onions
- 2 tbsp. Sesame Seeds toasted
- Dressing
- 1/3 c. Canola oil
- 1/3 c. Apple cider vinegar
- 1/3 c. Soy sauce
- 1 1/2 tbsp. Honey
- 1 tbsp. Garlic minced or 1 large clove minced
- 1 1/2 tsp. Ground Ginger
- 1/2 c. Peanut Flour (rehydrate in 1/3 cup or so of dressing liquid, cream like you're making icing. Then add to dressing.
- 1 tsp. Black pepper
Directions
- Refresh chicken in water and chicken bouillon for about 15-20 minutes. Add a little more water if needed. The bouillon to water ratio is a little strong but we're looking for 'punch'.
- Refresh asparagus and peppers in water for 2 or 3 minutes. The water amount will not be completely sufficient, but relax, the salad dressing will do the rest - with a flavourful result.
- In medium bowl, whisk all dressing ingredients (NOT the green onions or sesame seeds). Pour over top chicken and vegetables. Toss to coat.
- Sprinkle green onions onto salad and lightly toss again.
- Letting it sit for 5 minutes before serving will allow flavours to mingle and chicken and veggies to absorb some of the dressing.
- Serve in a beautiful bowl.
- Sprinkle sesame seeds over top